Description
A delicious and easy hashbrown breakfast bake that combines crispy hashbrowns with eggs, cheese, and veggies.
Ingredients
Scale
- 1 bag frozen hashbrowns (30 oz)
- 6 large eggs
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup diced bell peppers
- 1/2 cup diced onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9×13 inch baking dish.
- Spread the frozen hashbrowns evenly in the dish.
- In a bowl, whisk together eggs, salt, pepper, and garlic powder.
- Add diced bell peppers and onions to the egg mixture.
- Pour the egg mixture over the hashbrowns.
- Sprinkle cheese on top.
- Bake for 45 minutes, or until the eggs are set and the top is golden.
- Allow to cool for a few minutes before serving.
Notes
- Feel free to add cooked sausage or bacon for extra protein.
- Use any vegetables you prefer.
- This dish can be prepared the night before and baked in the morning.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 180mg
Keywords: Hashbrown Breakfast Bake