Description
Rise and shine, the easy way! These crispy, cheesy, protein-packed breakfast squares are your new morning MVP. Built on a golden hash brown crust and loaded with fluffy eggs, veggies, and melty cheese, they’re freezer-friendly, meal-prep approved, and handheld for life on-the-go. Say goodbye to chaos and hello to craveable convenience!
Ingredients
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4 cups frozen shredded hash browns (thawed + squeezed dry)
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6 large eggs
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1 cup shredded cheddar or mozzarella
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½ cup diced bell peppers
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¼ cup chopped spinach or green onions
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Salt & pepper to taste
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Optional: garlic powder, smoked paprika
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Olive oil spray
Instructions
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Prep Oven & Pan: Preheat oven to 375°F (190°C). Line an 18×13” sheet pan with parchment or foil and spray generously.
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Make Crust: Spread hash browns evenly and press down firmly. Bake 15–20 min until golden and crisp.
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Whisk Eggs: Mix eggs, seasonings, and 2 tbsp milk (optional) for extra fluff. Pour over hot crust.
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Top It Off: Sprinkle cheese, then peppers and greens. Layer veggies smart—dense ones under cheese, delicate ones on top.
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Bake Again: Return to oven for 15–18 min until eggs are set and cheese is golden. Let cool 5 minutes.
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Slice & Serve: Cut into 8–12 squares. Enjoy fresh or cool, wrap, and store for later.
Notes
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Crispier crust? Press hash browns down hard and bake crust longer before adding eggs.
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Fresh potatoes? Shred, rinse, squeeze dry, and microwave 3 min before using.
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Freezer win: Cool fully, freeze with parchment between layers, reheat at 350°F.
- Prep Time: 10 min
- Cook Time: 35 min
Nutrition
- Calories: 210 Cal Per Square, 1 of 8
- Fat: 13g
- Carbohydrates: 14g
- Protein: 10g