Homestyle Egg and Potato Bake

Savor the comforts of a homestyle breakfast with this delightful egg and potato bake, featuring a harmonious blend of crispy hash browns, creamy eggs, and savory cheese.

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 6

Ingredients

1 lb frozen hash browns

8 large eggs

2 cups shredded cheddar cheese

1/2 cup diced onions

1/2 cup diced bell peppers

1 cup milk

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup chopped parsley

Instructions

1. Preheat the oven to 350°F (175°C).

2. In a large bowl, combine the hash browns, diced onions, and diced bell peppers.

3. In a separate bowl, whisk together the eggs, milk, salt, and black pepper.

4. Grease a 9x13 inch baking dish and spread the hash brown mixture evenly on the bottom.

5. Pour the egg mixture evenly over the hash browns.

6. Sprinkle the shredded cheddar cheese on top.

7. Bake in the preheated oven for 45-50 minutes or until the eggs are set and the top is golden brown.

8. Garnish with chopped parsley before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual portions in the microwave for 1-2 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.