Description
A delicious and easy-to-make cheesy hashbrown egg bake.
Ingredients
Scale
- 2 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 onion
- 1/2 cup diced bell pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine hashbrowns, cheese, onion, and bell pepper.
- In another bowl, whisk together eggs, milk, salt, and pepper.
- Pour the egg mixture over the hashbrown mixture and stir to combine.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 45 minutes or until the eggs are set and the top is golden brown.
- Let it cool for a few minutes before slicing and serving.
Notes
- Customize with your favorite vegetables.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg
Keywords: Cheesy Hashbrown Egg Bake