Hash Brown Bake

This recipe works really well when feeding a crowd, or just yourself all week for a great heat and eat breakfast. Add whatever mix-ins you would like to make this completely customizeable. Bacon, ham, peppers, sausage…last night’s leftovers. We won’t judge!


½ bag (15 oz) of frozen hash browns. Fresh can also be used.

2 tb butter, cubed


½ cup green onions

1 ½ cups additional favorite mix-ins (ham, sausage, bacon, veggies, etc)

1 cup cheese (we like cheddar, but colby jack, swiss would work too!)

12 eggs

½ cup milk or cream

⅛ tsp baking soda


Preheat oven to 425 degrees, and spray bottom and sides of 9×13 with cooking spray. Place hash browns in the bottom of the 9×13 pan so it’s completely covered. Dot the top of the hash browns with butter, and sprinkle a light dusting of salt and pepper over the butter. Cook for 35 minutes (only 20 minutes for fresh hashbrowns). Sides will be golden brown, and top very lightly golden. Remove from oven and adjust temperature to 350 degrees.

Spread the green onions and add ins over the top of the hot hashbrowns in an even layer, and then sprinkle the cup of cheese over the onions and favorite mix-ins.

In a bowl, combine eggs, milk/cream, baking soda, and salt/pepper. Whisk until well combined and pour evenly over the cheese. Bake for 35 minutes, ensuring to check for doneness by making a small hole with a knife, and seeing if any liquid remains. If liquid remains, bake for an additional 5 minutes until liquid is solid egg.

Serve immediately, or cut into individual portions for breakfast all week! Reheat for one minute on high in a microwavable container.