Hash Brown And Broccoli Cheddar Breakfast Bake

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 70 min · vegetarian, gluten-free, high-protein

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Ingredients

• 15 oz frozen shredded hash browns, thawed
• 6 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 6 oz shredded sharp cheddar
• 6 oz broccoli florets
• 1 1/2 tbsp butter
• 1 yellow onion
• 2 scallions
• 1 tsp, 2 tsp, 1 tsp dry mustard, salt, black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 350F and butter a 9-by-13 baking dish thoroughly, corners included.
2. Squeeze the thawed hash browns in a clean towel until no more water runs out; wet potatoes make a soggy bake.
3. Cook the diced onion and broccoli in the butter over medium 6 minutes, until the broccoli is bright green and a fork enters the stems with slight resistance.
4. Whisk the eggs, milk, cream, dry mustard, salt, and pepper until completely uniform and slightly foamy on top.
5. Layer the hash browns in the dish, scatter the vegetables and three-quarters of the cheddar over, then pour the custard evenly across.
6. Press the top down with a spatula so everything is submerged, then scatter the remaining cheddar.
7. Bake 50 to 55 minutes, until the center is puffed and no longer wobbles and a knife inserted at the middle comes out clean.
8. Rest 10 minutes so the custard firms, then cut into squares and top with scallions.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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