Breakfast Egg & Potato Bake

Breakfast Egg & Potato Bake

Breakfast Egg & Potato Bake

This is one of those dishes you'll make again and again, because it is easy, delicious and attractive.  Make it the night before, then bake it just before serving.  Add Sweet rolls or coffee cake, fresh fruit, and coffee for the perfect weekend or special occasion breakfast!  I made this dish for 80 people every quarter for the Membership Class Graduation at my church; and it always got rave reviews!

Serves 8

 

2 tablespoons vegetable oil

1  1/2  cups chopped onion

1 medium green bell peppers, chopped

1 medium red bell pepper, chopped

2 cups small ham cubes, or crumbled bacon, or crumbled sausage (Optional)

10 extra-large eggs

2 pounds frozen shredded hash browns, thawed

½ pound shredded Cheddar cheese

Combine oil, peppers, and onions, season lightly with salt and pepper.  Spread on a large baking sheet in a single layer and roast in a 425-degree until they become slightly tender and slightly browned.  Remove & set aside to cool.1Break eggs into a large bowl; beat until very well combined, season with salt and pepper (about 2 T. salt and 2 teaspoons black pepper).  Add the veggies, potatoes, and meat (if using), combine thoroughly. 


Spread in 1 greased 9 X 13-inchbaking dish.  Sprinkle cheese over the top.  Cover with foil lid and refrigerate overnight.

The next morning, remove pan from refrigerator, remove foil and allow to sit at room temperature while preheating the oven to 400-degrees. 

Bake for approximately 40-60 minutes, until puffed all over and browned on top.  (If the casserole browns too quickly, cover with foil until cooked through.) 

Print Friendly and PDF