Leftover Hash Brown Bake

Name: Leftover Hash Brown Bake
Yield: 4 servings
Ingredients: 2 -3 cups leftover cooked hash browns; 4 eggs; 1/3 cup half-and-half or 1/3 cup milk; 1 -2 green pepper, diced; 1/2 cup cheddar cheese, shredded; 1/8 teaspoon black pepper; 1 dash salt; 1 dash crushed red pepper flakes or 1 dash hot pepper sauce

Vegetarian Dairy

Be the first to rate this recipe

Ingredients

2 -3 cups leftover cooked hash browns ⓘ
4 eggs ⓘ
1/3 cup half-and-half or 1/3 cup milk ⓘ
1 -2 green pepper, diced ⓘ
1/2 cup cheddar cheese, shredded ⓘ
1/8 teaspoon black pepper ⓘ
1 dash salt ⓘ
1 dash crushed red pepper flakes or 1 dash hot pepper sauce ⓘ

Instructions

Preheat oven to 425°F. Spray skillet with non-stick cooking spray. Saute green peppers and onions until soft. (5 minutes).
Whisk eggs with half-and-half or milk, black pepper, salt and crushed red pepper or hot pepper sauce until well beaten. Set aside.
Spray small oven safe casserole dish with non-stick cooking spray. Place vegetables at bottom of dish. Top with hash brown potatoes. Then pour egg mixture over layers. Top with shredded cheese.
Bake, uncovered for 25-35 minutes or until eggs are set.
Enjoy!

Nutrition & Diet Analysis (per serving)

456 kcal 23% DV

Protein Fat Carbs

Macronutrients

Protein 12.9g 26% DV

Total Fat 18.2g 23% DV

Carbs 65.8g 24% DV

Fiber 8.2g 29% DV

Sugar 13.6g 27% DV

Electrolytes

Sodium 10123mg 100% DV

Potassium 762.3mg 16% DV

Cholesterol 90.8mg 30% DV

Vitamins & Minerals

Vitamin A 197.5mcg 22% DV

Vitamin C 57.5mg 64% DV

Vitamin D 0.6mcg 3% DV

Calcium 463.5mg 36% DV

Iron 4.9mg 27% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Baked Polenta With Zucchini And Tomato-Pepper Sauce

Baby Artichokes With Creamy Horseradish-Dill Dip

Neapolitan Icing

Ultimate Fudge Sauce

Spiced Oven Fries

Salt-And-Pepper Beef Roast