Description
Crispy hash brown base layered with creamy eggs and melted cheese, elevated with savory vegetarian bacon. A nostalgic, family-friendly breakfast that’s easy to make and perfect for busy mornings.
Ingredients
2 packages frozen hash brown patties (about 22–30 oz total)
2 tablespoons butter
8 large eggs (beaten)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package (8 oz) shredded Cheddar cheese
8–10 slices cooked vegetarian bacon (chopped)
2 teaspoons fresh chives (optional)
Instructions
Preheat oven to 450°F (230°C)
Arrange frozen hash brown patties on a baking sheet with slight overlap
Bake for 12–15 minutes until golden and crisp
Meanwhile, melt butter in a skillet, then cook beaten eggs with salt and pepper until just set
Spread egg mixture evenly over the baked hash browns
Sprinkle shredded cheese and chopped vegetarian bacon on top
Return to oven for 5–7 minutes until cheese melts and bubbly
Cool slightly before slicing
Notes
Vegetarian bacon is used for halal compliance
Substitute with diced bell peppers or sautéed mushrooms for a vegan version
Chives add freshness but are optional
Can be assembled ahead and baked just before serving
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Recipes
- Method: Baking
- Cuisine: American