Homemade Potato Breakfast Bake
This easy Homemade Potato Breakfast Bake is the perfect filling breakfast! Homemade hashbrowns with a lot of meat, eggs, and cheese is perfect for it.
Servings: 12 Servings
Calories: 49kcal
Ingredients
Instructions
- Wash your potatoes off and peel them.
- Shred your potatoes into strings. You can use a cheese grater or food processor to shred the potatoes.
- Place your shredded potatoes on paper towels. You need to allow them some time to dry and get the excess moisture out of them from being washed. We also pressed down with another paper towel to get out the excess water faster, we were starving so anything to help the process along.
- In a big skillet fry pan, warm up some olive oil. Start to brown your hash browns, I do mine in small batches rather than a large batch all at once. Salt and pepper to states as you are browning.
- Spray 9X13 pan with a nonstick spray
- As your hash browns are done start to place them in your baking dish
- Preheat oven to 350 degrees
- Once you are done browning the hashbrowns start to cook up your bacon in the pan and also warm up any of your other meats. As your meat is done layer them on top of the cooked hash browns.
- In a bowl beat together the dozen of eggs so all the yolks are broken
- Pour the eggs over the meat and potatoes in the baking dishes
- Top with cheese and bake about 25-35 minutes until egg is completely cooked and the cheese has melted.
Video
Nutrition
Serving: 12g | Calories: 49kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 4mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 11mg | Calcium: 9mg | Iron: 0.5mg