Forgive the bad photo, but I HAD to share this recipe for a Super Duper Easy Egg bake for two reasons. One: it’s the perfect recipe for Christmas morning. Mix it up super quick and pop it in the oven right before you start opening presents and it will be ready when you’re done. Two: I totally perfected the recipe this weekend with the ideal egg to potato to cheese recipe and I want to write it down so I never forget.
My friend Shannon introduced me to the recipe years ago and I’ve adopted her technique ever since. It’s a total crowd pleaser, but it almost makes you feel silly when everyone’s fawning over it at brunch because you spent like five minutes throwing it together.
Super Duper Easy Egg Bake
Ingredients:
- 2 bags of frozen shredded hash browns. Left in fridge over night to thaw.
- salt, pepper, garlic powder, seasoned salt, olive oil
- 18 eggs
- 1/2 cup milk
- 3 cups of shredded cheddar or mexican blend cheese. I do the pre-shredded stuff. It is a ‘super duper easy egg bake’ after all.
Directions:
- Preheat oven to 375 degrees.
- Empty hash browns in 9×13 pan, season to your liking with salt, pepper, garlic powder, seasoned salt and olive oil. Don’t overthink it – a generous sprinkle of each will be great. Put the hash browns with seasoning into the oven while you mix up the rest of the dish.
- Crack eggs into bowl. Add about a teaspoon of salt and milk. Use fork to scramble. Add about two cups of the cheese to egg mixture.
- Take hashbrowns out of the oven and stir them up. Add the egg mixture. Put in the oven for about 25 minutes. Once the eggs start to set in the middle, add remaining cup of cheese on top and allow it to melt and get all bubbly, about five minutes more. YUM.
You can also add any breakfast meat of your liking to the mix, just make sure you cook it first.
I hope you enjoy this super simple recipe. It makes me so happy to think some of you might make this for your family and continue the tradition my friend Shannon shared with me.
