🥔🧀 Cheesy Potato & Egg Bake
⭐ What You’ll Love
Creamy, cheesy, and comforting
Uses simple ingredients
Easy to customize (bacon, veggies, different cheeses)
📋 Ingredients (Serves 6–8)
Base
6 cups frozen shredded hash browns (or thinly sliced cooked potatoes)
2 tbsp butter or oil
1 small onion, diced
1 bell pepper (any color), diced
1 cup cooked bacon, sausage, or ham (optional)
Egg Mixture
8 large eggs
1 ½ cups milk (whole or 2%)
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika (optional)
Cheese
1 ½ cups shredded cheddar cheese
1 cup mozzarella or Monterey Jack
Optional: sprinkle of parmesan on top
Toppings (optional)
Chives or green onions
Salsa
Sour cream
Hot sauce
🍳 Instructions
1. Prep
Preheat oven to 375°F (190°C).
Grease a 9×13 baking dish.
2. Cook vegetables
Heat butter/oil in a skillet over medium heat.
Add:
diced onion
diced bell pepper
Cook until softened, about 5–6 minutes.
Add cooked bacon/sausage/ham if using, stir, then remove from heat.
3. Assemble the base
Spread the hash browns evenly in the baking dish.
Scatter the cooked onion/pepper mixture on top.
Season with a pinch of salt & pepper.
4. Mix the eggs
In a large bowl, whisk together:
eggs
milk
salt
pepper
garlic powder
paprika
Pour over the potatoes in the dish.
5. Add cheese
Sprinkle:
cheddar
mozzarella
over the top evenly.
6. Bake
Bake for 40–50 minutes, or until:
eggs are fully set
cheese is golden and melted
a knife inserted in the center comes out clean
If the top browns too quickly, cover loosely with foil.
7. Rest & Serve
Let the bake rest for 10 minutes before slicing—this helps it set.
Top with green onions, salsa, sour cream, or hot sauce if desired.
🎉 Variations
Veggie Version
Add mushrooms, spinach, tomatoes, or zucchini (sauté first).
Southwest Style
Add:
1 cup black beans
1 cup corn
1 tsp cumin
Use pepper jack cheese.
Extra Cheesy
Add an additional ½–1 cup of your favorite cheese.
Make Ahead
Prepare the dish the night before, cover, refrigerate.
Bake in the morning (may need an extra 10–15 minutes).
