Olé Hash Brown Egg Bake Recipes

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HASH BROWN EGG BAKE



Hash Brown Egg Bake image

A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups whole milk
Paprika

Steps:

  • In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

HASH BROWN AND EGG CASSEROLE



Hash Brown and Egg Casserole image

This is my family's recipe that has been handed down through the years. We've always used the maple flavored pork sausage but any kind is good. This casserole is a nice and cozy breakfast or brunch meal that everyone will enjoy. It's got the perfect taste with lots of cheese. Yum! Be sure to use a baking dish that is deep enough to cover with aluminum foil.

Provided by MELISSAKOVACS07

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h40m

Yield 6

Number Of Ingredients 9

1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 eggs
½ cup milk
½ teaspoon onion powder
⅛ teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish.
  • Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 616.3 calories, Carbohydrate 30.4 g, Cholesterol 259.5 mg, Fat 48.9 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 22.8 g, Sodium 1141.7 mg, Sugar 2.2 g

BAKED EGGS IN HASH BROWN CUPS



Baked Eggs in Hash Brown Cups image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h50m

Yield 12 servings

Number Of Ingredients 4

6 to 8 medium russet potatoes
Salt and ground pepper
Nonstick cooking spray
24 large eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Bake the potatoes until tender, 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.
  • Adjust the oven temperature to 450 degrees F. Spray two 12-hole muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin hole. Use your fingers to gently press down the sides and bottom in each muffin hole to make a nest. Spray again with cooking spray. Then bake for 15 to 20 minutes. Watch and make sure they do not burn.
  • Allow the nests to cool and lower the oven temperature to 400 degrees F. Then crack an egg into each nest. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes.

Nutrition Facts : Calories 243 calorie, Fat 10 grams, SaturatedFat 3 grams, Cholesterol 372 milligrams, Sodium 313 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 15 grams, Sugar 2 grams

HASH BROWN EGG CASSEROLE



Hash Brown Egg Casserole image

This hash brown egg casserole is made with eggs, frozen hash browns, bell peppers, onions, cheese, and bacon, making it perfect for a hearty brunch.

Provided by Stephanie Gallagher

Categories     Breakfast     Brunch     Lunch

Time 45m

Yield 6

Number Of Ingredients 12

8 large eggs
2 cups milk
16 ounces hash brown potatoes (frozen or refrigerated)
1 medium red bell pepper (diced)
1 medium green bell pepper (diced)
1 medium onion ( diced )
1 teaspoon garlic powder
1 teaspoon black pepper
Optional: 6 dashes hot sauce (or to taste)
2 cups shredded cheddar cheese
8 slices bacon (cut into 1-inch pieces and cooked), divided
1 cup shredded Colby cheese

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F. Spray a 9 x 13-inch pan with cooking spray.
  • In a large bowl, whisk together the eggs and milk.
  • Fold in the hash brown potatoes, peppers, onion, garlic powder, black pepper, hot sauce (if using), and cheddar cheese.
  • Stir in half of the cooked bacon pieces.
  • Pour the mixture into the prepared pan. Top with the remaining bacon pieces and Colby cheese.
  • Cover the dish with aluminum foil and bake for 45 minutes.
  • Remove the foil and bake for another 15 to 25 minutes, until golden brown.
  • Let rest 5 minutes before cutting.
  • Serve and enjoy.

Nutrition Facts : Calories 668 kcal, Carbohydrate 33 g, Cholesterol 326 mg, Fiber 3 g, Protein 32 g, SaturatedFat 18 g, Sodium 1190 mg, Sugar 7 g, Fat 45 g, ServingSize 9 x 13 pan (6 servings), UnsaturatedFat 0 g

HASH-BROWN EGGS



Hash-Brown Eggs image

Provided by Food Network Kitchen

Time 15m

Yield 1-2 servings

Number Of Ingredients 0

Steps:

  • Fry 1 cup each chopped onion and grated potato in a cast-iron skillet with butter until crisp. Add 1/2 cup grated cheddar and crack in 2 eggs. Bake at 425 degrees F until set; top with salsa.

OLé HASH BROWN EGG BAKE



Olé Hash Brown Egg Bake image

Impress your guests with this delicious breakfast casserole, served in individual baking dishes.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 45m

Yield 10

Number Of Ingredients 12

6 eggs
1 can (12 oz) evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
1 bag (30 oz) frozen country-style shredded hash brown potatoes
2 cups shredded pepper Jack cheese (8 oz)
1 bag (9.6 oz) refrigerated fully cooked pork sausage crumbles (about 2 1/2 cups)
1 cup chopped onion
1 cup chopped green bell pepper
1 cup sour cream
Chopped fresh cilantro, if desired
Salsa, if desired

Steps:

  • Heat oven to 350°F. Spray 10 (8-oz) individual baking dishes with cooking spray. Place dishes on large cookie sheet with sides.
  • In large bowl, beat eggs, milk, salt and pepper with whisk. Add potatoes, cheese, sausage, onion, bell pepper and sour cream; mix well. Pour mixture into baking dishes.
  • Bake uncovered 30 minutes or until set. Garnish with cilantro; serve with salsa.

Nutrition Facts : Calories 370, Carbohydrate 23 g, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 640 mg

HASH BROWN EGG BAKE



Hash Brown Egg Bake image

Craving bacon, eggs, and hashbrowns but don't have the energy to make it all? Let your oven do the work for you. I preferred a little more cheese, but I'll leave that up to you. Recipe is from Taste of Home.

Provided by AmyZoe

Categories     Breakfast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

32 ounces hash brown potatoes, frozen cubed and thawed
1 lb sliced bacon, cooked and crumbled
4 ounces cheddar cheese, shredded and divided
1/4-1/2 teaspoon salt
8 eggs
2 cups milk
1 dash paprika

Steps:

  • In a large bowl, combine hash browns, bacon, 1/2 cup cheese, and salt.
  • Spoon into a greased 13x9" baking dish.
  • In a separate bowl, beat eggs and milk until smooth and pour over hash brown mixture.
  • Sprinkle with paprika.
  • Bake, uncovered, at 350 for 45 to 50 minutes or until golden.
  • Top with the remaining cheese.

HASH BROWNS EGG BAKE



Hash Browns Egg Bake image

Make and share this Hash Browns Egg Bake recipe from Food.com.

Provided by Tammi Hutton

Categories     Breakfast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1 (32 ounce) package frozen cubed hash brown potatoes, thawed
1 lb sliced bacon, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4-1/2 teaspoon salt
8 eggs
2 cups milk
1 dash paprika

Steps:

  • In large bowl, combine hash browns, bacon, 1/2 cup of cheese and salt.
  • Spoon into 13 x 9 x 2 greased baking dish.
  • In a bowl beat eggs and milk until smooth: pour over hash brown mixture.
  • Sprinkle with paprika.
  • Bake uncovered at 350 for 45-50 mintes or until golden.
  • Top with remaining cheese.
  • Yields 8 servings.

Nutrition Facts : Calories 522.4, Fat 38.1, SaturatedFat 14.6, Cholesterol 273.5, Sodium 758, Carbohydrate 23.9, Fiber 1.6, Sugar 0.5, Protein 20.7

EGG AND HASH BROWN CASSEROLE



Egg and Hash Brown Casserole image

This is a wonderful breakfast casserole that will feed many. We have it every year for Christmas brunch. The family will not allow me to make anything else. I pair it with my French Toast Strata and everyone is full and happy. It's also very easy to increase the portion by putting it into a 9x13 dish and just adding extra ingredients.

Provided by ddelisle

Categories     Breakfast and Brunch     Potatoes

Time 1h20m

Yield 8

Number Of Ingredients 13

1 (20 ounce) package frozen O'Brien hashbrown potatoes, thawed
⅓ cup vegetable oil
1 (12 ounce) package bulk pork breakfast sausage
6 eggs, beaten
1 cup sliced fresh mushrooms
¾ cup shredded pepperjack cheese
¾ cup shredded Swiss cheese
½ cup milk
1 tablespoon chopped fresh parsley
1 teaspoon garlic salt
¼ teaspoon ground black pepper
4 thin slices tomato
1 ½ teaspoons chopped fresh parsley

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Toss the potatoes with the vegetable oil in a bowl until potatoes are well coated. Press the potatoes into a 10-inch pie pan to create a crust.
  • Bake potatoes in the preheated oven until golden brown, about 30 minutes. Remove pan from oven, and reduce heat to 350 degrees F (175 degrees C).
  • While the potatoes are baking, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Combine the sausage with the eggs, mushrooms, pepperjack cheese, Swiss cheese, milk, 1 tablespoon parsley, garlic salt, and black pepper in a large bowl. Pour the egg mixture into the prepared potato crust.
  • Bake in the oven until eggs are set, about 25 minutes. Arrange the tomato slices over the eggs and sprinkle the remaining 1 1/2 teaspoon parsley on top. Return to the oven and continue baking until the tomatoes soften, about 5 minutes more.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 15.1 g, Cholesterol 170.5 mg, Fat 28.7 g, Fiber 0.1 g, Protein 17.3 g, SaturatedFat 9.6 g, Sodium 771.5 mg, Sugar 1.3 g

CRISPY CHEESY HASH BROWN EGG BAKE RECIPE BY TASTY



Crispy Cheesy Hash Brown Egg Bake Recipe by Tasty image

Here's what you need: russet potato, salt, pepper, garlic powder, cayenne pepper, onion powder, shredded parmesan cheese, olive oil, cheddar cheese, deli ham, large eggs, fresh chive

Provided by Matthew Johnson

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12

4 lb russet potato
salt, to taste
pepper, to taste
1 tablespoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon onion powder
1 cup shredded parmesan cheese
¼ cup olive oil
12 slices cheddar cheese, cut into 1x3in (2x7 cm) strips
12 slices deli ham, cut into 1x3in (2x7 cm) strips
6 large eggs
fresh chive, chopped, for garnish

Steps:

  • Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray
  • Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they're completely dry.
  • Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
  • Transfer the potato mixture to the baking dish. Spread evenly.
  • Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
  • Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.
  • Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.
  • Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.
  • Serve and sprinkle with chives, if desired.
  • Enjoy!

Nutrition Facts : Calories 541 calories, Carbohydrate 62 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 3 grams

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