I’m just now catching up on the holiday baking and crafting that occurred, so watch for a few more posts coming up.
Somehow, perhaps because I’m not a fan of bread in an egg bake, I’ve become the egg bake maker in the family. We decided to celebrate Christmas this year by hosting my aunt and uncle and serving fruit, veggies, egg bake, ham, and other items, to keep it somewhat low-key and relaxing for everyone.
Knowing that the holidays can be full of a number of different snacks and sweets, one of my goals was to have some veggies and not going over the top with cheese and other items in the egg bake — that stuff will all make its way into our diets when we’re spending time with family, so this seemed like a good way to have some protein.
Christmas Morning Egg Bake
1 bag frozen shredded potatoes
1 can sliced mushrooms, drained
1/2 green pepper, sliced and diced
10-15 cherry tomatoes, sliced
1/2 c milk
1 tsp basil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp parsley
1 c mozzarella cheese
1 c cheddar cheese
Preheat oven to 425 degrees. Spray a 9×13 glass pan and spread the hashbrowns along the bottom of the pan. Next, sprinkle the cheese over the hashbrowns. Layer the vegetables (feel free to adapt and add as you would like). Whisk together eggs, milk, parsley, salt, pepper, and basil. Pour over the vegetables and potatoes. Place in the oven and bake for 45-60 minutes or until the eggs have set. Let sit 5-10 minutes before slicing.