Sunday, March 29, 2009

Hash Brown Egg Bake

In search of a breakfast recipe I could make the night before, for playgroup, I found this on HERE is the link to the original recipe. I substituted vegetables for bacon to make it a little more healthy and child-friendly, and I added extra cheese.INGREDIENTS
  • 1 (32 ounce) package frozen cubed hash brown potatoes, thawed
  • 1.5-2 cups frozen vegetables of choice (I used bell peppers)
  • 1 1/2 cup shredded Cheddar cheese, divided
  • 1/4 teaspoon salt
  • 8 eggs
  • 2 cups milk
  • 1 dash paprika

Preheat oven to 350.
In a large bowl, combine hash browns, veggies, 1 cup cheese and salt.
Spoon into a greased 13-in. x 9-in. x 2-in. baking dish.
In a bowl, beat eggs and milk until smooth; pour over hash brown mixture.
Sprinkle with paprika.
Bake, uncovered, for 45-50 minutes until golden.
Top with the remaining cheese. Editor's Note: This dish may be prepared in advance, covered and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.

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