So good they'll go back for seconds and thirds. If you assemble this recipe the night before, it's easy to pop in the oven the next day. (And unlike other egg bakes, no bread = no gluten!)
Ingredients
5 eggs
2 1/2 cups frozen hash browns (about 20 oz.)
4 strips of bacon, cooked and crumbled
3/4 cup shredded cheddar
1 cup milk
1/4 cup chopped fresh parsley
1/2 cup asparagus, chopped
Paprika
Salt
Pepper
Preparation:
- In a large bowl, combine hash browns, bacon, cheese, parsley, asparagus. Sprinkle with paprika, salt and pepper, and mix well. Dump into a 9 x 9 greased baking dish and evenly spread across the dish.
- In another bowl, whisk milk and eggs until well-blended. Pour over hash brown mixture in the dish. Sprinkle with more parsley and a layer of cheddar, if you have some left over (not necessary, but more cheese is always good, right?).
- You can cover and refrigerate this overnight for easy brunch/breakfast the next day.
VARIATION: Combine 5 eggs, 3/4 cup shredded cheddar, 1 cup milk. Add 1/4 cup chopped red onion, 1 Tablespoon dried parsley, salt and pepper. Pour into a greased baking dish. Carefully add an even layer of sliced sausage to the top of the egg mixture (andouille, kielbasa -- whatever you wish). Bake as below.
Cooking & Serving:
- Preheat oven to 425. Bake uncovered about 45-55 minutes, until edges are golden-brown and a knife inserted in the center comes out clean.
- Serve with more salt and pepper so people can season their own pieces. Hot sauce, Tabasco or Sriracha makes a stellar accompaniment, too.
A Little Backstory:
This egg bake would make a nice centerpiece to a well-planned spring brunch, spread with fresh fruits, juices, coffee and pastries. Or just slather on some jalapeno sauce and polish off the pan while you binge on Game of Thrones all afternoon. Er, not that I've done that.
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