Hashbrown Egg Bake Recipe

Name: Hashbrown Egg Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound bacon cooked and crumbled, optional - may substitute ham, sausage, Canadian bacon or vegetables; 2 cups frozen hash browns thawed; 1 red pepper large, diced; 4 green onions sliced thin; 6 mushrooms large, sliced thin; 1 1/2 cups gruyere cheese shredded; 12 eggs; 1 cup milk or half & half; 2 teaspoons hot sauce Frank's, optional; 3 teaspoons kosher salt; 1 teaspoon fresh ground black pepper

Servings: persons

1/2 pound bacon cooked and crumbled, optional - may substitute ham, sausage, Canadian bacon or vegetables
2 cups frozen hash browns thawed
1 red pepper large, diced
4 green onions sliced thin
6 mushrooms large, sliced thin
1 1/2 cups gruyere cheese shredded
12 eggs
1 cup milk or half & half
2 teaspoons hot sauce Frank's, optional
3 teaspoons kosher salt
1 teaspoon fresh ground black pepper

1
Spray eight 6-oz. ramekins with vegetable spray. Beat eggs in a large bowl. Add milk, hot sauce, salt and pepper, and whisk ingredients together until eggs are light and fluffy.
2
To each ramekin add: 2 tablespoons hash browns, 2 tablespoons bacon, 1 tablespoon mushrooms, 1 teaspoon green onions and 1 tablespoon red peppers. Pour egg mixture over ingredients, distributing it evenly between the eight ramekins. Sprinkle 2 tablespoons gruyere cheese over egg mixture. Arrange ramekins on the Perforated Steamer Tray.
3
Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Add 4 cups of cold water to Water Basin Pan and place Perforated Steamer Tray with ramekins in place. Cover with Lid and place in oven.
4
On STEAM mode, steam the egg bake for 28 minutes until eggs are firm, yet moist, and the cheese is melted, but not browned. Remove from Steamer and serve immediately.

1025

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound bacon cooked and crumbled, optional - may substitute ham, sausage, Canadian bacon or vegetables, 2 cups frozen hash browns thawed, 1 red pepper large, diced, 4 green onions sliced thin, and more.

Yes, Hashbrown Egg Bake falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hashbrown Egg Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions