Sunday Brunch Bake
A savory brunch bake featuring eggs, hash browns, broccoli, and cheddar, baked to bubbly perfection—perfect for weekend gatherings and family brunches.
Ingredients
- 6 beaten eggs or egg substitute (1 1/4 cups) ⓘ
- 1 1/2 cups Dari-Mate ⓘ
- 1 1/2 teaspoons oregano ⓘ
- 1 teaspoon minced garlic ⓘ
- 1/2 teaspoon salt ⓘ
- 4 cups frozen hash browns ⓘ
- 1 (16 oz.) package frozen chopped broccoli, thawed and drained ⓘ
- 1/4 cup imitation bacon bits ⓘ
- 1/2 cup chopped onion ⓘ
- 1 1/2 cups shredded Cheddar cheese (6 oz.) ⓘ
- 1/4 cup bread crumbs ⓘ
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine eggs, Dari-Mate, oregano, garlic, salt, and pepper.
- Add potatoes, broccoli, bacon bits, onion, and cheese to the mixture.
- Pour the mixture into a Pam-sprayed 13 x 9 x 2-inch pan.
- Sprinkle bread crumbs evenly over the top.
- Bake for 30 minutes or until bubbly and golden.
- If refrigerated, bake at 375°F until heated through and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or cream to the egg mixture. If you're looking for a healthier option, substitute the Cheddar cheese with a lower-fat variety or omit it entirely. You can also swap the imitation bacon bits for real bacon or turkey bacon for added flavor. Experiment with different vegetables, like bell peppers or spinach, for a unique twist.
Serving Suggestions
This Sunday Brunch Bake is perfect for a hearty breakfast or brunch. Serve it alongside a fresh fruit salad or a light green salad for a balanced meal. Consider pairing it with a side of Hidden Valley Ranch Quick Potato Salad for a delightful contrast. Top with fresh herbs for added flavor and presentation.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 1-2 minutes or bake in a preheated oven at 350°F until heated through. Cover with foil to prevent drying out during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Brunch Bake contains roughly 853 calories, with 21g protein, 133g carbohydrates, and 34g fat. It is an excellent source of iron (175% of the Daily Value), dietary fiber (147% of the Daily Value), and calcium (110% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1920mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bake ahead of time?
Absolutely! You can prepare the mixture the night before and store it in the refrigerator. Just pour it into the baking dish in the morning and bake it as instructed. This is a great way to save time on busy mornings.
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables! Just be sure to sauté them first to reduce excess moisture. Fresh broccoli, bell peppers, and spinach can all be great additions to this dish.
Is this recipe suitable for freezing?
Yes, this dish freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. To reheat, thaw in the refrigerator overnight and bake until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).