Description
A hearty and flavorful breakfast dish featuring crispy hashbrowns, eggs, and cheese.
Ingredients
Scale
- 4 cups frozen hashbrowns
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup diced bell peppers
- 1/2 cup diced onions
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix hashbrowns, bell peppers, and onions.
- Spread the mixture evenly in a greased baking dish.
- In another bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture over the hashbrowns.
- Sprinkle cheddar cheese on top.
- Bake for 45 minutes or until the eggs are set and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
- Feel free to customize with your favorite vegetables.
- This dish can be made ahead and reheated.
- Store leftovers in an airtight container in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg
Keywords: Hashbrown Breakfast Bake