11 May, 2016
Hash Brown Breakfast Bake
Posted in : Breakfast, carrotsncake.com, Vegetarian on by : wendland99Ingredients:
- 1.75 pounds frozen tater tots or 6 ounces frozen hash brown patties
- 5 large eggs
- 1.75 cups of whole milk (1.5 cups if you use hash brown patties)
- 3/4 cup finely diced peppers and onions (I throw them in a food processor)
- 1.5 cups of shredded cheddar cheese
- 1 tsp onion powder
- 1/2 tsp ground pepper
- 1/8 tsp salt
Directions:
Preheat oven to 350 degrees F.
Whisk together eggs, milk, peppers, onions, onion powder, pepper, and salt.
image: http://carrotsncake.com/wp-content/uploads/2016/02/SAM_7212-1280x853_thumb.jpg
Spread 1 cup of the shredded cheese on the bottom of a baking pan. (Add more cheese if you like your egg bakes really cheesy! I also recommend pushing a little extra into the corners of the pan. OMG, it’s so good when it melts!)
image: http://carrotsncake.com/wp-content/uploads/2016/02/SAM_7216-1280x853_thumb.jpg
Pour egg mixture into dish.
image: http://carrotsncake.com/wp-content/uploads/2016/02/SAM_7222-1280x853_thumb.jpg
Layer with tater tots. (If not you’re not baking it right away, cover with foil and chill in fridge until the next morning.)
image: http://carrotsncake.com/wp-content/uploads/2016/02/SAM_7230-1280x853_thumb.jpg
To make this recipe even easier, you can use frozen hash brown patties instead of tater tots. (I buy the ones from Trader Joe’s.) When I use the patties, I typically use a little less milk (1.5 cups) to give the dish a bit more of firm, egg-y texture.
image: http://carrotsncake.com/wp-content/uploads/2016/02/SAM_7460-1280x853_thumb.jpg
Bake for 35 minutes. Remove from oven and top with 1/2 cup shredded cheese.
image: http://carrotsncake.com/wp-content/uploads/2016/02/SAM_7245-1280x853_thumb.jpg
Bake for another 20-25 minutes until top is golden brown.
image: http://carrotsncake.com/wp-content/uploads/2016/02/SAM_7265-1280x853_thumb.jpg
Remove from oven and serve!
image: http://carrotsncake.com/wp-content/uploads/2016/02/SAM_7310-1280x853_thumb.jpg
We store this Hash Brown Breakfast Bake (covered) in the refrigerator for about 5 days and then just reheat a piece in the microwave in the morning.
image: http://carrotsncake.com/wp-content/uploads/2016/02/SAM_7338-1280x853_thumb.jpg
Recipe makes 8 servings
Read more at http://carrotsncake.com/2016/02/hash-brown-breakfast-bake.html#5Fv5PMc0QTomxlCS.99
Source: Hash Brown Breakfast Bake
