Even though the first thing that comes to mind during the holidays is gifts there is so much more to it; parties, dinners, games, family, and of course guests. Chances are either you are going to stay at someone’s house over the holidays or someone is going to stay at your house. House guests can be fun, but with cooking for parties, baking for gifts, and dinners, who wants to make breakfast for a house full of people? My cheesy hash brown bake is just the answer. Just buy a few ingredients at the store, prepare a few additional ingredients while making dinner, mix and pop in the oven, and you have an easy meal for everyone. So make breakfast easy on yourself and try my cheesy hash brown bake.
1. Wash your hands.
2. For this recipe you will need a, knife and cutting board, a sauté pan, a heat proof spatula, a whisk, a large bowl, measuring cups and spoons, the stove, the oven, a strainer, and a casserole dish or disposable foil pan.
If you are not allowed to use the oven or stove by yourself you can ask an adult to help.
ChefElla’s Cheesy Hash Brown Breakfast Bake (6-8 Servings)
16 oz. Bacon, Cut into bite sized pieces (or your favorite breakfast meat)
-If you are using pre-cooked bacon, sausage or other meat for your recipe, you will only need about 8-10 oz.
30 oz. Hash Brown Potatoes, Refrigerated or Frozen, Diced or Shredded
-If you want to lessen the calories in this dish substitute ½ of the potatoes with shredded cauliflower.
4 ea. Eggs, Scrambled
½ Cup Bell Pepper, Small Diced (a red or green pepper adds a nice color to the dish)
½ Cup Red Onion, Small Diced
8 oz. Cheddar Cheese, Shredded
2 Cups Heavy Cream
1 tsp Garlic, Fresh, Minced (or ¼ tsp granulated garlic)
1 tsp Salt, Kosher or Sea
½ tsp Black Pepper
Optional Ingredients: You can use or substitute any of your favorite breakfast ingredients for this recipe. Peppers, Onions, Mushrooms, Chorizo Sausage, Diced Ham, your favorite cheese (Monterey Jack, Swiss, Pepper Jack, etc.), Kielbasa, Cajun Spice, Sweet Potatoes, Asparagus, Fennel, Italian Sausage, Pancetta, Salami, Green Onions.
3. Pre-heat oven to 375F.
4. Crack and mix eggs in a small bowl (scrambling them).
5. Slice bacon into bite sized pieces. Turn the stove to medium high heat and add your bacon pieces. Sauté the bacon until it is just beginning to get crispy. Add peppers and onions and cook for 1-2 minutes or until the bacon is done. Strain your bacon and vegetables to remove the grease. Do not wash your pan.
6. Return the pan to the heat and add your scrambled eggs.
7. Mix the eggs as they cook. Scrape the sides and bottom of the pan to keep the eggs from sticking. As you move the eggs they will begin to form curds. When the egg curds keep their shape (are no longer runny) and still look a little shinny they are done. Place the eggs on a plate to cool.
8. In your large bowl mix your frozen potatoes and cheese. Add your meats, salt and pepper, and any optional ingredients you may want and mix well. Add your eggs and gently mix so that the eggs do not get too broken up.
9. Place the ingredients into your pan or casserole dish. Pour the heavy cream over the mixture evenly. Using your hand press the mixture down so that it is even. Do not crush just use gentle pressure.
10. Place your breakfast bake in the oven and bake for 1 hour or until the top begins to brown. Remove from the oven and enjoy.
11. NOTE: If you are preparing this dish the night before follow all of the steps up to step 8, cover, and place the breakfast bake in the refrigerator. In the morning add the heavy cream and then bake.
ChefElla’s helpers can help by:
Measuring out ingredients
Mixing the ingredients
Putting the ingredients in the pan
Older helpers can help by cutting vegetables and cooking the bacon.