Egg Bake

Growing up, my mom made this egg bake for special holidays -- it would be a bigger breakfast/brunch before heading out to eat a 2pm meal.  You can make the breakfast ahead of time, which allows you a chance to enjoy the holiday morning too!

It's filling.

Tasty.

And full of good veggies to get your day started off right :)

You can make it up the night before so all you have to do in the morning is bake it!

And, the recipe is adaptable -- dump in what you like, exclude what you don't!

Mom's Egg Bake - Finding Joy in My Kitchen
{Print Recipe}

4 C hash browns*, thawed
3 C broccoli florets
1 C peppers, diced
1 C onion, diced
1 1/2 C ham, diced
6 oz. mushrooms, sliced
1 1/2 C extra sharp cheddar cheese
4 eggs
2/3 C milk
1/2 tsp. salt
1/2 tsp. pepper

Lightly grease an 9x13 glass baking dish with cooking spray.

In a large bowl, mix together potatoes, peppers, broccoli, onion, and ham.

Spread half of the potato mixture into the pan.

Sprinkle with half of the cheese.

Then, spread the rest of the potato mixture over the top and sprinkle with the rest of the cheese.

{At this point, you can cover and refrigerate over night, then, pick up the recipe with adding the eggs in the morning}

Mix together the eggs, milk, salt and pepper in a medium bowl.  Pour over the potato mixture.

Bake at 375 for 40 minutes.  Let the dish stand for 5 minutes before serving.

*If you wish, visit Laura's blog to find out how you can make your own frozen hash browns!!  I usually just shred potatoes fresh for hash browns, but Laura has a great frozen hash brown system down at her place!