Description
*This is one of those recipes that you can add to and change to fit your needs and tastes. You really can’t go wrong:) **If making ahead of time and storing in the fridge, be sure to add extra 15-20 minutes to the baking time **To save time you can put the thawed hashbrowns in the greased baking dish and bake in a 425 oven for about 15 minutes and then continue the recipe. This will cut some time off of baking depending on your oven and the ingredients you decide to use. So then bake 35-45 minutes covered and another 10-15 uncovered.
Ingredients
Scale
- 3/4 (16 ounce) package frozen hash brown potatoes, thawed
- 10 eggs
- 2 cups milk
- 1 onion, diced
- 1 cup vegetables of choice (chopped sweet bell pepper, broccoli, canned chopped chilis)
- 1 pound of bacon, cooked and crumbled, or cooked and crumbled sausage, or diced ham
- 2–3 cups grated cheese of choice
- 1/2– 1 tsp salt (depending on how salty the meat is you are using)
- 1/2 tsp ground pepper
- Fresh chopped parsley–couple tablespoons for the top
Instructions
- First grease a 9×13 pan or spray with nonstick cooking spray.
- Layer the hashbrowns, then the meat and veggies of choice.
- Sometimes I like to sauté the onion and veggies in a little butter or olive oil beforehand but you don’t need to.
- In a separate bowl combine the eggs, milk, salt and pepper and cheese.
- Mix together well and pour over the hashbrowns, veggies and meat.
- Sprinkle with fresh parsley.
- Cover with foil.
- At this point you can put it in the oven or save it in the fridge.
- Bake at 350 for 60 minutes and then remove foil and bake for 15 minutes more or until the top is set and golden brown.
- Enjoy!