Hash Brown & Egg Bake - Recipe from Price Chopper
Hash Brown & Egg Bake
Found in our 2020 Spring Gatherings Magazine. Try this hash brown and egg bake for your Easter Brunch.
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Found in our 2020 Spring Gatherings Magazine. Try this hash brown and egg bake for your Easter Brunch.
- Preheat oven to 325º. Generously spray 13 x 9-inch baking dish with nonstick cooking spray. In large nonstick skillet, cook bacon over medium heat 10 minutes or until crisp. Transfer to paper towels to drain and cool. Discard most bacon fat.
- Into same skillet, add onion and cook 5 minutes or until tender. Set aside ¼ cup onion. To remaining onion in skillet, add mushrooms and bell pepper, and cook 8 minutes or until vegetables are tender, stirring occasionally. Remove skillet from heat; stir in tomatoes, spinach, ¼ teaspoon salt, ¼ teaspoon pepper, and tarragon.
- In large bowl, mix eggs, milk, ½ teaspoon salt, and ½ teaspoon pepper. In medium bowl, mix hash browns, remaining ½ teaspoon salt, ¼ teaspoon pepper, and reserved onion. Press hash browns onto bottom and up sides of baking dish. Evenly spread pepper-onion mixture over hash browns. Crumble bacon over pepper-onion mixture and top with cheese. Pour egg mixture into baking dish.
- Bake 45 to 50 minutes or until center is set. Remove from oven; let stand 10 minutes. To serve, cut into squares and sprinkle with green onions.
- Note: To make ahead, cover assembled egg bake and refrigerate overnight. Bake, covered, at 350º for 30 minutes. Uncover and bake 35 to 40 minutes longer, or until center is set.
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