Veggie Hash Brown Bake

Hash brown bake

It’s almost Christmas! One day people. THIS IS NOT A DRILL. If you’re a procrastinator like me, I hope you’ve finished all of your shopping by now. If not, God speed! One thing you don’t have to fret about is Christmas breakfast. I’ve got you covered!

hash brown bake 2

For breakfast on holidays like Christmas, I like to have something healthy and delicious, but something that will also keep me full until the dinner feast later that evening. This veggie hash brown bake totally fits the bill. Healthy vegetables? Check. Protein and carbs to keep me full? Check. Cheesy ooey gooey deliciousness? Checcccck! It’s also super easy to make. What more could you want during the busy holiday season? Now stop worrying about Christmas breakfast and finish shopping!

 

What you will need:

  • 1 lb of hash browns thawed
  • 6 eggs
  • ½ cup of milk
  • 4 cups of fresh spinach
  • 2 cups of mushrooms diced
  • 2 cups of cherry tomatoes halved
  • 1 yellow onion diced
  • 6 slices of pepper jack cheese
  • ¾ cup of cheddar cheese
  • 2 tbsp of olive oil
  • 2 tbsp of salt
  • 1 tbsp of pepper
  • 1 tbsp of garlic powder
  • Pinch of red pepper flakes (optional)

 

Now for the fun part:

  1. Preheat the oven to 350 degrees.
  2. Heat the olive oil in a skillet. Once hot, add the onions and mushrooms. Cook until onions are translucent.
  3. Add the tomatoes and cook about 3 minutes. Add the spinach and cook until it’s wilted.
  4. Season with half of the salt and pepper, garlic powder, and red pepper flakes. Mix well and remove from heat.
  5. With paper towels on a plate, squeeze the excess water out of the hash browns in small increments. You want to make sure to get as much water out as you can, so your casserole doesn’t end up liquidy.
  6. Spray a 9×13 baking dish and put in the hash browns.
  7. In a medium bowl, crack the eggs and add the milk. Whip until all of the yolks are beaten.
  8. Pour the eggs over the hash browns and mix it with the remaining salt and pepper. Make sure the eggs thoroughly coat the hash browns.
  9. Top the hash brown mixture with the veggies. Spread out evenly.
  10. Place the pepper jack slices on the top. Sprinkle with cheddar cheese.
  11. Cover the baking dish with foil and bake for 45 minutes. Then uncover and make for another 10 minutes. Let it sit about 5 minutes before digging in, so it can rest and cool down.

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