Egg Bake With Hash Browns
I love a hot breakfast and this Egg Bake with Hashbrowns could not be easier, it is one of my family's favourite breakfast casseroles.
Why This Recipe is Great for Busy Parents
- All in one cooked breakfast, throw it in the oven and walk away!
- Perfect for Brunch or Brinner! i.e. Breakfast for Dinner
- Leftovers are great in a lunchbox.
Ingredients you will need
- Hash browns
- Olive oil
- Onion
- Bacon
- Spinach leaves
- Cheese
- Eggs
- Salt and black pepper
Ingredient Notes and Substitutes
- Hash browns: I use store-bought frozen hashbrowns, but you could use cooked cubed potatoes or root vegetables if you prefer. (carrot, pumpkin, sweet potato, parsnip, kลซmara). Tater tots or potato pompoms can also be used.
- Bacon: The bacon is not necessary it can be left out if you prefer the dish to be vegetarian or another protein such as smoked salmon, leftover cooked chicken, breakfast sausage or ham could be substituted.
- Spinach leaves: I typically use fresh baby spinach leaves in this recipe, but frozen spinach portions could also be used.
- Cheese: I go for a sharp cheddar cheese (tasty).
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Breakfast Bake recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Preheat your oven to 180 degrees Celsius (360 F) Defrost the hash browns then cut them into bite-sized pieces. Place in the bottom of a baking dish.
Step two: Heat the oil in a skillet or fry pan, add the diced onion and sautรฉ until the onions and bacon are cooked.
Step three: Add the spinach to the onions and bacon and cook until wilted.
Step four: Spread the cooked vegetables and bacon on top of the hash browns in the baking dish.
Step five: Sprinkle the vegetables with the grated cheese.
Step six: In a large bowl or jug, whisk together the eggs and season with salt and pepper. Pour the egg mixture over the hash browns, vegetables and cheese.
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Step seven: Bake in your preheated oven until the eggs are firm and cooked.
Enjoy!
Tips & FAQs
Here is how you can make this hash brown egg bake perfectly every time!
- Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to four months.
- Enjoy leftovers cold or reheat to piping hot.
How To Make This Recipe Suitable For Baby-Led-Weaning
- An egg bake or breakfast casserole like this one is the perfect texture for baby-led weaning. Cut it into fingers and it is easy for babies to grasp and pick up.
- If you are serving this egg bake with hash browns to a baby be mindful of the sodium/salt content, do not season the dish with extra salt and consider making the recipe without bacon or choose a lower salt protein like leftover cooked chicken.
- Another egg based option to try would be my spinach omelette fingers.
Egg Bake with Hash Browns
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Ingredients
- 6 hash browns
- 1 Tablespoon oil
- 1 large onion finely diced
- 3 rashers bacon diced
- 3 cups spinach leaves
- 1 cup cheese grated
- 12 eggs
- salt and pepper
Instructions
- Preheat your oven to 180 degrees celsius (360 F)
- Defrost the hash browns then cut them into bite sized pieces. Place in the bottom of a baking dish.
- Heat the oil in a skillet or fry pan, add the diced onion and sautรฉ until the onions and bacon are cooked.
- Add the spinach to the onions and bacon and cook until wilted.
- Spread the cooked vegetables and bacon on top of the hash browns in the baking dish.
- Top with the vegetables with the grated cheese.
- Whisk together the eggs and season with salt and pepper. Pour the eggs over the hash brown, vegetables and cheese.
- Bake in your preheated oven until the eggs are firm and cooked, (30 minutes) .
- Enjoy!
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to four months.
- Enjoy leftovers cold or reheat to piping hot.
- An egg bake or breakfast casserole like this one is the perfect texture for baby-led weaning. Cut it into fingers and it is easy for babies to grasp and pick up.ย
- If you are serving this egg bake with hash browns to a baby be mindful of the sodium/salt content, do not season the dish with extra salt and consider making the recipe without bacon or choose a lower salt protein like leftover cooked chicken.ย
- Hash browns: I use store-bought frozen hash browns, but you could use cooked cubed potatoes or root vegetables if you prefer. (carrot, pumpkin, sweet potato, parsnip, k?mara). Tater tots or potato pompoms can also be used.
- Bacon: The bacon is not necessary it can be left out if you prefer the dish to be vegetarian or another protein such as smoked salmon, leftover cooked chicken, breakfast sausage or ham could be substituted.
- Spinach leaves: I typically use fresh baby spinach leaves in this recipe, but frozen spinach portions could also be used.ย
- Cheese: I go for a sharp cheddar cheese (tasty).
Quick Start Guide To BLW
Baby led weaning doesnโt need to be complicated, grab my quick start guide to begin your little ones food journey.