Cheesy Potato & Egg Bake
What You’ll Love
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Creamy, cheesy, and comforting
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Uses simple ingredients
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Easy to customize (bacon, veggies, different cheeses)
Ingredients (Serves 6–8)
Base
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6 cups frozen shredded hash browns (or thinly sliced cooked potatoes)
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2 tbsp butter or oil
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1 small onion, diced
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1 bell pepper (any color), diced
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1 cup cooked bacon, sausage, or ham (optional)
Egg Mixture
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8 large eggs
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1 ½ cups milk (whole or 2%)
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1 tsp salt
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½ tsp black pepper
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½ tsp garlic powder
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½ tsp paprika (optional)
Cheese
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1 ½ cups shredded cheddar cheese
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1 cup mozzarella or Monterey Jack
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Optional: sprinkle of parmesan on top
Toppings (optional)
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Chives or green onions
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Salsa
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Sour cream
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Hot sauce
Instructions
1. Prep
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Preheat oven to 375°F (190°C).
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Grease a 9×13 baking dish.
2. Cook vegetables
Heat butter/oil in a skillet over medium heat.
Add:
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diced onion
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diced bell pepper
Cook until softened, about 5–6 minutes.
Add cooked bacon/sausage/ham if using, stir, then remove from heat.
3. Assemble the base
Spread the hash browns evenly in the baking dish.
Scatter the cooked onion/pepper mixture on top.
Season with a pinch of salt & pepper.
4. Mix the eggs
In a large bowl, whisk together:
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eggs
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milk
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salt
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pepper
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garlic powder
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paprika
Pour over the potatoes in the dish.
5. Add cheese
Sprinkle:
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cheddar
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mozzarella
over the top evenly.
6. Bake
Bake for 40–50 minutes, or until:
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eggs are fully set
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cheese is golden and melted
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a knife inserted in the center comes out clean
If the top browns too quickly, cover loosely with foil.
7. Rest & Serve
Let the bake rest for 10 minutes before slicing—this helps it set.
Top with green onions, salsa, sour cream, or hot sauce if desired.
Variations
Veggie Version
Add mushrooms, spinach, tomatoes, or zucchini (sauté first).
Southwest Style
Add:
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1 cup black beans
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1 cup corn
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1 tsp cumin
Use pepper jack cheese.
Extra Cheesy
Add an additional ½–1 cup of your favorite cheese.
Make Ahead
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Prepare the dish the night before, cover, refrigerate.
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Bake in the morning (may need an extra 10–15 minutes).
