Trying to avoid gluten or want a dish that can satisfy a group that doesn’t take a lot of prep? This Cheesy Hash Brown Egg Bake can be ready to eat in under an hour and can be made with leftover veggies in the fridge!
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It’s super common to have one person in a group who is avoiding gluten, and this egg bake is a one dish wonder that will satisfy anyone in a group.
Brunch is one of our favorite meals so we took some of our favorite veggies and combined them with hash browns and nutty gruyere cheese to make this satisfying and filling hash brown egg bake.
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Why you'll love this recipe
✔︎ It’s easy to scale for a few or a group. Make the recipe as is for 4 servings or double it for a group and make it in an 9 x 12 dish.
✔︎ It’s easy to customize. Need it to be vegetarian? Simply omit the meat and double up on the veg for an equally satisfying dish.
✔︎ It comes together quickly. Want to get our prep done ahead of time? Assemble the night before and bring to room temperature before baking or simply assemble right before baking. The choice is yours!
Ingredients & Substitutions
Just a handful of ingredients are needed for this satisfying egg bake.
Ingredient Notes:
Half & Half: This is a must. Don't skimp and use milk for this egg bake as you won't get the same creamy texture and rich taste.
Cheese: Gruyere is a great melting cheese that adds a nice nutty flavor. Cheddar, pepper jack or swiss can also be used.
Spinach: Fresh spinach that has the stems picked off is best for this egg bake. Frozen spinach can be used as well, just thaw and squeeze all of the water out of it to prevent a soggy egg bake.
Tomatoes: Seed and dice fresh tomatoes for the best results. Canned diced tomatoes that are drained really well can also be used.
Instructions
This easy brunch dish comes together in just a few simple steps.
Place hash browns in base of a greased baking dish and top with the cooked mushrooms, spinach, and tomatoes.
Scatter crumbled bacon and shredded cheese over the top. Pour egg and cream mixture over the top and bake until set in the middle.
Expert Tips for making this Egg Bake
✘ Use frozen hash brown patties to get a nice crisp crust. There’s no need to heat them ahead of time! Want to use fresh hash browns instead? You'll need to cook them prior to baking.
✘ Use a variety of your favorite cheeses to get the flavor you love. We love to use cheddar, pepper jack or gruyere.
✘ Load up on the vegetables. We filled this egg bake with mushrooms, spinach and tomatoes, but feel free to add your favorites or whatever you have left in the produce drawer.
More Great Recipes
We love brunch! Check out our other favorite egg bakes!
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Recipe
Cheesy Hash Brown Egg Bake
Ingredients
- 2 tablespoons olive oil
- 4 ounces sliced mushrooms
- 1½ ounces fresh spinach
- 4 frozen hash brown patties
- 3 Roma tomatoes, seeded and diced
- 4 ounces bacon, cooked and crumbled
- 3 ounces grated gruyere cheese
- 5 eggs
- 1 cup half and half
- ½ teaspoon salt
- ½ teaspoon pepper
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Instructions
- Heat the olive oil in a medium frying pan. Add sliced mushrooms. Cook until mushrooms are browned and the liquid has evaporated.2 tablespoons olive oil, 4 ounces sliced mushrooms
- Add the spinach to the pan and cook until wilted.1½ ounces fresh spinach
- Preheat the oven to 375°F and grease an 8 x 8 pan, 9 x 9 pan or 7 x 11" pan.
- Place the hash browns in a single layer in the base of the pan.4 frozen hash brown patties
- Scatter the crumbled bacon, mushroom and spinach mixture, diced tomatoes and cheese over the top.3 Roma tomatoes,, 4 ounces bacon,, 3 ounces grated gruyere cheese
- Crack the eggs in a medium bowl and add the cream, salt and pepper. Whisk until completely combined and pour over the hash browns and veggies in the pan.5 eggs, 1 cup half and half, ½ teaspoon salt, ½ teaspoon pepper
- Bake in preheated oven for 30 minutes or until set in the center. Let rest for 5 minutes and then slice and serve.
Notes
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Nutrition
Nutrition info not guaranteed to be accurate.
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