Light Egg and Hashbrown Bake Recipe

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A light tasting egg and potato bake for breakfast or brunch--with a flavor seasoned to any intensity.

Light Egg and Hashbrown Bake (+)

Directions

Preheat oven to 375º F. Spray baking dish with a non stick cooking spray.

In a bowl, stir 4 ounces of eggs (or egg substitute) with hash browns and 1/2 cup shredded cheese until combined. Place mixture in prepared baking dish. Divide the ricotta cheese evenly over top of potato mixture, set aside.

In a bowl, add the remaining egg mixture, 1/4 cup half & half, salt and pepper. Whisk together until combined.

In a 10" skillet, melt 1 tablespoon of butter over medium low heat and pour in egg mixture, do not stir. Tilt the pan and lightly lift edges of cooked eggs, allowing uncooked egg to fall to the bottom of the pan. Cook only 3 to 4 minutes or until eggs are slightly cooked and remain shiny on top. Slide eggs onto potato mixture in baking dish.

In the skillet, sauté red pepper and onion. Set aside. In the same skillet, melt 2 tablespoons of butter. Whisk in 1 tablespoons of flour. Gradually add half and half, stirring until thickened. Add sautéed vegetables, green chile pepper, and cheese. Cook one additional minute.

Spread evenly over potato casserole.

Bake 25 minutes, uncovered at 375º F.

Cut into squares and serve warm.

Night before time saver: Mix potatoes and place in prepared pan. Measure out egg mixture, season and place in a separate container. Sauté vegetables, combine with green chilies and place in a separate container. keep everything in refrigerator until ready to assemble. This recipe may be too bland for some, so to provide a spicier flavor, consider adding any of the following to taste: sharp cheese, pepper flavored cheese, or hotter chile peppers.

Container: 10" skillet, 2 quart baking dish (a square baking dish works best)

Prep Time: 45 minutes

Cook Time: 30 minutes

Servings: 6

Enter desired servings:

Ingredients

-		16 ounces shredded hash browns, thawed and refrigerated
-		12 ounces 6 eggs, divided (or use egg substitute)
-		1 cup shredded cheese (Monterey Jack, mozzarella, swiss), divided
-		1/2 cup ricotta cheese
-		3/4 cup half & half (fat free), divided
-		1/2 teaspoon salt--less, if desired
		freshly ground black pepper to taste
-		3 tablespoons butter, divided
-		1 tablespoon all purpose flour
-		1/2 cup diced sweet onion
-		2/3 cup sweet red pepper, diced
-		4 ounces green chile peppers, diced and drained

light egg and hashbrown bake recipe
Ratings & Reviews

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This has been rated by 1 member.

Submitted by: abd297
Date: 2007/12/12

"good but a lot of prep time (a lot of steps). also I believe the amount of flour listed in the ingredients is incorrect, it should be 2T. I also feel like some other measurements may be wrong, but not sure. still turned out good."

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