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Bacon, Egg & Hashbrown Breakfast Bake

Serving Size

Serves 9-12

Ingredients

  • 2 cups frozen hashbrowns
  • 1 tbsp avocado oil or olive oil
  • 12 large eggs
  • ¼ cup cream or milk of choice
  • 5 slices of bacon
  • 1 cup shredded cheese (cheddar, mozzarella, or a blend)
  • Salt and pepper, to taste

Directions

  • Preheat oven to 350°F (175°C) and lightly grease a 13x9-inch baking dish.
  • In a skillet over medium heat, cook bacon until crisp. Remove and set aside.
  • In the same pan, add oil and sauté the hash browns until golden and crisp, about 5–7 minutes.
  • In a medium bowl, whisk together eggs, cream, salt, and pepper until well combined, then stir in shredded cheese.
  • Spread the sautéed hash browns evenly across the prepared baking dish.
  • Crumble or layer cooked bacon over the hashbrowns.
  • Pour the egg mixture evenly over the top.
  • Bake for about 40 minutes, or until the center is fully set and the top is lightly golden.
  • Let cool slightly before slicing and serving.
  • Enjoy 2 slices for a higher protein meal.

Notes

Add color: Add diced bell peppers, spinach, or green onions for extra flavor and color. Dairy: Eliminate cheese and cream for a dairy-free option or swap cheddar for pepper jack or gouda for a different twist. Vegetarian: Eliminate bacon. Nutrition content: Based on 12 slices, each slice contains ~8.5 g of protein and ~6 g of carbs. Leftovers: Keep well for 4-5 days in the fridge, or freeze in portions for quick breakfasts.

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