Description
A hearty and satisfying breakfast dish featuring hashbrowns, eggs, and cheese.
Ingredients
Scale
- 4 cups frozen hashbrowns
- 6 large eggs
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the eggs, milk, salt, and pepper.
- Add the hashbrowns, cheese, onion, and bell pepper to the egg mixture.
- Mix until well combined.
- Pour the mixture into a greased baking dish.
- Bake for 45-50 minutes until the top is golden and the eggs are set.
- Let it cool for a few minutes before serving.
Notes
- You can add cooked sausage or bacon for extra flavor.
- This dish can be prepared the night before and baked in the morning.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg
Keywords: Hashbrown Breakfast Bake