EGG BAKE CASSEROLE RECIPES

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HASH BROWN EGG BAKE RECIPE: HOW TO MAKE IT



Hash Brown Egg Bake Recipe: How to Make It image

A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning—so convenient! —Cheryl Johnson, Plymouth, Minnesota

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 01 hours 05 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 7

1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups whole milk
Paprika

Steps:

  • In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 354 calories, FatContent 19g fat (8g saturated fat), CholesterolContent 227mg cholesterol, SodiumContent 649mg sodium, CarbohydrateContent 23g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 21g protein.

EASY BAKED FETA EGG CASSEROLE RECIPE - HOW TO MAKE FETA ...



Easy Baked Feta Egg Casserole Recipe - How to Make Feta ... image

Inspired by Tik Tok's famous baked feta pasta, this easy baked feta egg casserole is the perfect thing to serve at brunch.

Provided by THEPIONEERWOMAN.COM

Categories     brunch    Sunday lunch    weeknight meals    breakfast    brunch    eggs    main dish

Total Time 55 minutes

Prep Time 8 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 12

1/4 c.

olive oil

2 pt.

cherry tomatoes

1/4

red onion, sliced

1/2 tsp.

salt, plus more for serving

1/2 tsp.

black pepper, plus more for serving

1

7-8 oz. block of feta

Pinch of red pepper flakes, plus more to taste

2

cloves of garlic, finely chopped

1

12 oz. jar roasted red peppers, drained and chopped

1/2 c.

loosely packed basil leaves, chopped

6

large eggs

Toast or focaccia, for serving

Steps:

  • Preheat the oven to 400 degrees. Pull 6 eggs from the refrigerator to rest at room temperature. Reserve 6-8 tomatoes and combine the remaining tomatoes with the red onion, ¼ cup of olive oil, salt and black pepper in a 9-by-13-inch baking dish. Mix well to combine. Place the block of feta in the middle of the tomatoes and turn over once, so that the top is coated with olive oil. Sprinkle red pepper flakes on the feta. Bake for 35 minutes, until the tomatoes start to burst. Remove from the oven and stir in the chopped garlic, roasted red peppers, and ½ of the basil leaves, breaking up the feta and tomatoes and making a creamy sauce. Make 6 wells in the tomato mixture and carefully crack an egg into each of the wells. Reduce the oven temperature to 375 degrees. Return the casserole to the oven and cook for 8-10 minutes, until the whites of the eggs are just set (the whites will still be very jiggly, and will continue to cook out of the oven). Halve the reserved tomatoes. Top the casserole with the fresh tomatoes, remaining basil and an extra sprinkle of salt, black pepper and red pepper flakes if desired. Transfer to serving bowls and serve immediately with toasted bread or focaccia. 

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