Egg Bake with Hash Browns
The Easiest Cooked Breakfast, Your family will love this Breakfast Casserole made with Hash Browns.
Servings: 8 servings
Calories: 167kcal
Ingredients
- 6 hash browns
- 1 Tablespoon oil
- 1 large onion finely diced
- 3 rashers bacon diced
- 3 cups spinach leaves
- 1 cup cheese grated
- 12 eggs
- salt and pepper
Instructions
- Preheat your oven to 180 degrees celsius (360 F)
- Defrost the hash browns then cut them into bite sized pieces. Place in the bottom of a baking dish.
- Heat the oil in a skillet or fry pan, add the diced onion and sauté until the onions and bacon are cooked.
- Add the spinach to the onions and bacon and cook until wilted.
- Spread the cooked vegetables and bacon on top of the hash browns in the baking dish.
- Top with the vegetables with the grated cheese.
- Whisk together the eggs and season with salt and pepper. Pour the eggs over the hash brown, vegetables and cheese.
- Bake in your preheated oven until the eggs are firm and cooked, (30 minutes) .
- Enjoy!
Video
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to four months.
- Enjoy leftovers cold or reheat to piping hot.
- An egg bake or breakfast casserole like this one is the perfect texture for baby-led weaning. Cut it into fingers and it is easy for babies to grasp and pick up.
- If you are serving this egg bake with hash browns to a baby be mindful of the sodium/salt content, do not season the dish with extra salt and consider making the recipe without bacon or choose a lower salt protein like leftover cooked chicken.
- Hash browns: I use store-bought frozen hash browns, but you could use cooked cubed potatoes or root vegetables if you prefer. (carrot, pumpkin, sweet potato, parsnip, k?mara). Tater tots or potato pompoms can also be used.
- Bacon: The bacon is not necessary it can be left out if you prefer the dish to be vegetarian or another protein such as smoked salmon, leftover cooked chicken, breakfast sausage or ham could be substituted.
- Spinach leaves: I typically use fresh baby spinach leaves in this recipe, but frozen spinach portions could also be used.
- Cheese: I go for a sharp cheddar cheese (tasty).
Nutrition
Serving: 1g | Calories: 167kcal | Carbohydrates: 11g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 193mg | Potassium: 358mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1474IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 2mg