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.
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Servings:
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Ingredients
  • 16 ounces shredded hash browns, thawed and refrigerated
  • 6 eggs, divided, or use 12 ounces of an egg substitute
  • 1 cup shredded cheese (Monterey Jack, mozzarella, Swiss), divided
  • 1/2 cup ricotta cheese
  • 3/4 cup half-n-half (fat free), divided
  • 1/2 teaspoon salt (use less if desired)
  • freshly ground black pepper to taste
  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1/2 cup diced sweet onion
  • 2/3 cup sweet red pepper, diced
  • 4 ounces green chili peppers, diced and drained
Container: mixing bowls, 10" skillet, 2-quart baking dish (a square baking dish works best)
Directions
PREP
45 mins
COOK
30 mins
READY IN
1.25 hrs
  • Preheat the oven to 375ºF. Spray the baking dish with a nonstick cooking spray.
  • In a bowl, stir 2 eggs or 4 ounces of egg substitute with the hash browns and 1/2 cup shredded cheese until combined.
  • Place the mixture in the prepared baking dish. Divide the ricotta cheese evenly over the top of the potato mixture; set aside.
  • In a bowl, add the remaining eggs, 1/4 cup half-n-half, salt, and pepper. Whisk together until combined.
  • In a 10" skillet, melt 1 tablespoon of butter over medium-low heat and pour in the 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 the eggs onto potato mixture in the baking dish.
  • In the skillet, sauté red pepper and onion; remove from the skillet and set aside.
  • In the same skillet, melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, and gradually add 1/2 cup half-n-half, stirring until thickened.
  • Add the sautéed vegetables back into the skillet; then add the diced green chili peppers and the remaining cheese and cook one additional minute.
  • Spread evenly over the potato and egg layers in the baking dish.
  • Bake 25 minutes, uncovered, at 375ºF.
  • Cut into squares and serve warm.
TIP: To save time, mix the potatoes and place in the prepared pan the night before. Measure out the egg mixture, season, and place in a separate container. Sauté the vegetables, combine with the green chilies, and place in a separate container. Store everything in the refrigerator until ready to assemble the next day.

OPTIONAL: 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 chili peppers.
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Light Egg and Hashbrown Bake Recipe Reviews

light egg and hashbrown bake

:
Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (1)
Comments (0)
abd297
Rating of 4 out of 5.0 stars
Reviewed By
"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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