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What You Need
32 oz cubed hashbrown – thawed
7 Large Eggs
1/2 Tsp garlic powder
1/4 teaspoon of salt
1/2 teaspoon pepper
pinch of cayenne pepper
1/2 teaspoon onion powder
2 Cups of Cheddar Jack – shredded
What To Do
Preheat oven to 425. In a bowl mix all the ingredients ( keep 1 cup of cheese aside).
In a 8×8 greased baking dish pour the potato mixture.
Cover the top of the potatoes with the rest of the cheese
Cover dish with foil and bake for 30 minutes
Take off foil and bake for about 15 more minutes or until the cheese melts and forms a crust
Enjoy
- 32 oz cubed hashbrown – thawed
- 7 Large Eggs
- ½ Tsp garlic powder
- ¼ teaspoon of salt
- ½ teaspoon pepper
- pinch of cayenne pepper
- ½ teaspoon onion powder
- 2 Cups of Cheddar Jack – shredded
- Preheat oven to 425. In a bowl mix all the ingredients ( keep 1 cup of cheese aside).
- In a 8×8 greased baking dish pour the potato mixture.
- Cover the top of the potatoes with the rest of the cheese
- Cover dish with foil and bake for 30 minutes
- Take off foil and bake for about 15 more minutes or until the cheese melts and forms a crust
- Enjoy
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{ 5 comments… read them below or add one }
I don’t know if it will work with your dietary needs, but I use the same recipe and add 2 cups of diced ham to the bottom layer. My family really likes it that way.
You can also make these in individual muffin tins. Makes for an easy breakfast during the week. Pull out and reheat.
How do you do it in muffin tins?
I made this for brunch today. I used O’Brien potatoes (about 2/3 of a 28oz bag) and added a bag of sausage crumbles. Next time I might try sharp cheddar, but everyone seemed to like it!
Made this today with a few small changes (courtesy of my front yard garden). Added bacon (yum!), subbed onions and fresh garlic for the powders, added mushrooms, serranos, and used extra sharp cheddar. It was a major hit! Although with all those other additions, it took an additional 4 eggs to cover. Have tons of leftovers in the freezer for the future. Thanks for the recipe, Diva!