This is a super easy recipe that you can prepare the day ahead. Just throw your favorite vegetables together with some hash browns, eggs and cheese and you have a delicious meal! I made this last weekend up at my cabin and it was perfect to just throw in the oven the next morning, accompanied by a french toast casserole of course :).
Vegetable Egg Bake
Ingredients
8 eggs
2 cups milk (I use 1% milk)
2 cups chopped and sautéed vegetables (I recommend peppers, broccoli, onions and jalapeño)
4 cloves garlic, diced
1 cup shredded cheese
1 32 ounce package of frozen hash browns
2 tablespoons olive oil
cracked pepper
1 teaspoon paprika
1/2 teaspoon salt
1. Chop vegetables and garlic and lightly sauté them with olive oil.
2. Place frozen hash browns in a greased 9x13 pan.
8 eggs
2 cups milk (I use 1% milk)
2 cups chopped and sautéed vegetables (I recommend peppers, broccoli, onions and jalapeño)
4 cloves garlic, diced
1 cup shredded cheese
1 32 ounce package of frozen hash browns
2 tablespoons olive oil
cracked pepper
1 teaspoon paprika
1/2 teaspoon salt
1. Chop vegetables and garlic and lightly sauté them with olive oil.
2. Place frozen hash browns in a greased 9x13 pan.
3. Sprinkle vegetables and 1/2 cup cheese on top of hash browns and lightly mix them into hash browns.
4. Mix eggs, salt, pepper to taste and milk until thoroughly combined. Then pour over potato vegetable mixture.
5. Sprinkle with remaining cheese, paprika and additional cracked pepper.
6. Cover and sit overnight or until ready to serve.
7. Preheat oven to 350 and bake for 40 minutes or until middle is set.
8. Enjoy!
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