Sweet Pepper Hash Brown Baked Eggs Recipe

The aroma that wafted from the oven that Sunday morning was simply divine. A medley of sweet peppers caramelizing, crispy hash browns browning to perfection, and the subtle richness of baked eggs – it was a symphony of breakfast scents that lured the entire family to the kitchen. I had stumbled upon this recipe for Sweet Pepper Hash Brown Baked Eggs while searching for a brunch dish that was both satisfying and a little different from our usual pancakes and waffles. Let me tell you, it was an instant hit. The kids, who are usually picky eaters, devoured it, praising the “hidden” sweetness of the peppers and the crispy potato base. My husband, a self-proclaimed breakfast connoisseur, declared it a “brunch masterpiece.” From that day on, this dish has become a regular feature on our weekend brunch table, and it’s also surprisingly easy to whip up for a weeknight “breakfast for dinner” treat. It’s versatile, flavorful, and visually appealing – everything you could want in a baked egg dish. If you’re looking for a recipe that’s both comforting and vibrant, look no further. This Sweet Pepper Hash Brown Baked Eggs is a guaranteed crowd-pleaser, and I’m excited to share my experience and guide you through making this delightful dish yourself.

Ingredients

• 1 tablespoon olive oil
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 20 ounces frozen hash browns, thawed
• 6 large eggs
• 1/4 cup milk or cream
• 1/2 cup shredded cheddar cheese (or your favorite cheese blend)
• 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions

1. Preheat Your Oven and Prepare Baking Dish: Begin by preheating your oven to 375°F (190°C). While the oven is heating, lightly grease a 9×13 inch baking dish. This will prevent the hash browns and baked eggs from sticking and ensure easy removal after baking. You can use cooking spray or a light coating of olive oil. Having the oven preheated and the dish ready ensures a smooth workflow once you start cooking.
2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced red and yellow bell peppers and diced onion to the skillet. Sauté these vegetables for about 5-7 minutes, or until they begin to soften and become slightly translucent. Stir them occasionally to ensure even cooking and prevent burning. Sautéing the vegetables at this stage brings out their natural sweetness and flavor, which is crucial for the overall taste of the dish.
3. Add Garlic and Spices: Add the minced garlic, dried oregano, and smoked paprika to the skillet with the softening vegetables. Cook for another minute, stirring constantly, until the garlic becomes fragrant and the spices are well incorporated. Be careful not to burn the garlic, as it can become bitter. The oregano and smoked paprika add a warm, savory depth to the vegetable mixture that complements the sweetness of the peppers and the richness of the eggs. Season the vegetable mixture with salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference – you can always add more later, but it’s harder to remove salt if you add too much initially.
4. Prepare the Hash Brown Base: In a large bowl, gently toss the thawed hash browns with a pinch of salt and pepper. Spread the hash browns evenly in the prepared baking dish, pressing them down slightly to form a uniform base. This hash brown base acts as a crispy and flavorful foundation for the baked eggs and vegetables. Ensure the hash browns are thawed properly before using, as this will help them crisp up nicely in the oven.
5. Layer Vegetables and Make Wells: Spoon the sautéed vegetable mixture evenly over the hash brown base in the baking dish. Distribute the vegetables in a way that covers the hash browns but leaves some areas slightly visible for crisping. Using the back of a spoon, create six evenly spaced wells in the hash brown and vegetable mixture. These wells will hold the eggs and prevent them from spreading too thinly across the dish. Make sure the wells are deep enough to comfortably hold an egg each.
6. Crack in the Eggs: Carefully crack one egg into each of the prepared wells. Try to crack the eggs gently to keep the yolks intact. If you prefer your eggs more cooked, you can gently pierce the yolks with a toothpick before baking.
7. Pour in Milk or Cream and Add Cheese: Pour milk or cream evenly over the eggs and the surrounding hash brown and vegetable mixture. The milk or cream adds moisture and richness to the baked eggs, preventing them from becoming dry. Sprinkle the shredded cheddar cheese (or your cheese of choice) evenly over the entire dish, ensuring each egg and the surrounding vegetables are generously covered. The cheese will melt beautifully in the oven and create a golden, cheesy crust.
8. Bake to Perfection: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the egg whites are set and the hash browns are golden brown and crispy around the edges. The yolks should still be slightly runny for a classic baked egg experience, but you can bake them longer if you prefer firmer yolks. Keep an eye on the dish towards the end of the baking time to prevent the cheese from burning.
9. Rest and Garnish: Once baked, remove the dish from the oven and let it rest for a few minutes before serving. This allows the baked eggs to set slightly further and makes them easier to serve. Garnish with chopped fresh parsley, if desired, for a pop of fresh flavor and color. Parsley adds a lovely herbaceous note that complements the richness of the dish.
10. Serve and Enjoy: Serve the Sweet Pepper Hash Brown Baked Eggs hot, directly from the baking dish. You can cut it into squares or scoop out portions with a spoon. Enjoy this delightful and flavorful dish immediately while it’s warm and the hash browns are crispy.

Nutrition Facts

(Per serving, approximate, assuming 6 servings per recipe)

• Servings: 6
• Calories per Serving: Approximately 350-400 calories (This can vary depending on the type of cheese, milk/cream, and amount of oil used).

Approximate Breakdown per Serving:

• Protein: 20-25g
• Fat: 20-25g
• Carbohydrates: 20-25g

Note: These values are estimates and can vary based on specific ingredients used and portion sizes. For more accurate nutritional information, use a nutrition calculator app or website, inputting the specific brands and quantities of ingredients you use. This recipe is a good source of protein from the eggs and cheese, and provides some fiber and vitamins from the bell peppers and onions. Hash browns contribute carbohydrates for energy.

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

This recipe is relatively quick to prepare, making it suitable for both weekend brunches and even a satisfying weeknight meal. The majority of the prep time involves chopping the vegetables and assembling the dish. The baking time is hands-off, allowing you to prepare side dishes or drinks while the oven does its work.

How to Serve

Sweet Pepper Hash Brown Baked Eggs is a versatile dish that can be served in various ways and paired with different accompaniments. Here are some serving suggestions:

• Breakfast/Brunch Classic:
  • Serve it as is, straight from the baking dish for a hearty and satisfying brunch.
  • Offer a side of fresh fruit salad or berries for a lighter and refreshing contrast.
  • Toast some whole-wheat bread or English muffins to serve alongside for dipping into the egg yolks.
  • A dollop of sour cream or Greek yogurt can add a creamy tanginess.
  • Hot sauce or a sprinkle of red pepper flakes can be offered for those who like a little heat.
• Lunch or Light Dinner:
  • Pair it with a simple green salad dressed with a light vinaigrette to create a balanced and nutritious lunch or dinner.
  • A side of avocado slices can add healthy fats and creaminess.
  • Serve with a cup of tomato soup or a light vegetable soup for a comforting meal, especially on cooler days.
  • Consider a side of roasted asparagus or broccoli to add more vegetables and fiber.
• For a Crowd:
  • This recipe is easily scalable. You can double or triple the recipe and bake it in larger baking dishes to serve a larger group.
  • Prepare a buffet-style brunch spread with Sweet Pepper Hash Brown Baked Eggs as the centerpiece, alongside other breakfast favorites like pancakes, bacon, and pastries.
  • Set up a topping bar with various options like salsa, guacamole, chopped cilantro, green onions, and different types of cheese to allow guests to customize their servings.
• Presentation Ideas:
  • Serve directly from the baking dish for a rustic and family-style presentation.
  • Cut into squares and arrange on a platter for a more elegant buffet setting.
  • Garnish with fresh herbs like parsley, chives, or basil for added visual appeal.
  • A sprinkle of extra cheese or a drizzle of hot sauce just before serving can enhance the presentation.

Additional Tips

1. Crispy Hash Browns are Key: For extra crispy hash browns, ensure they are fully thawed and pat them dry with paper towels before spreading them in the baking dish. This removes excess moisture and helps them brown better in the oven. You can also pre-bake the hash brown base for about 10 minutes before adding the vegetables and eggs for even crispier results.
2. Customize Your Vegetables: Feel free to experiment with different vegetables based on your preferences and what you have on hand. Diced zucchini, mushrooms, spinach, or even roasted sweet potatoes would be delicious additions or substitutions for the bell peppers. Roasting vegetables beforehand can also enhance their flavor and texture in the baked dish.
3. Cheese Variations: Cheddar cheese works wonderfully in this recipe, but don’t hesitate to try other cheese varieties. Monterey Jack, pepper jack, Gruyere, or even a blend of cheeses would all be delicious. For a tangier flavor, consider adding a sprinkle of feta cheese or goat cheese after baking. Parmesan cheese can also be sprinkled on top before baking for a nutty, savory crust.
4. Make it Ahead (Partially): You can prepare the vegetable mixture and the hash brown base ahead of time. Sauté the vegetables and spread the hash browns in the baking dish, then store them separately in the refrigerator overnight. In the morning, simply assemble the dish by adding the vegetables, eggs, milk/cream, and cheese, then bake as directed. This saves time in the morning, especially when preparing brunch for guests.
5. Egg Doneness Preference: Baking time can be adjusted to your preference for egg doneness. For runnier yolks, bake for 20-22 minutes. For firmer yolks, bake for 25-30 minutes. You can also check the doneness of the eggs by gently wiggling the baking dish – the whites should be set, and the yolks should still have a slight jiggle for a runny center. If you prefer very firm yolks, bake until they are completely set.

FAQ Section

Q1: Can I use fresh hash browns instead of frozen?

A: Yes, you can absolutely use fresh hash browns. If using fresh potatoes, peel and grate them using a box grater. Squeeze out as much excess moisture as possible using a clean kitchen towel or cheesecloth. You might need to par-cook fresh hash browns slightly in a skillet with some oil until they are lightly browned before using them as the base for this recipe to ensure they cook through in the oven. Frozen hash browns are convenient and pre-cut, saving preparation time.

Q2: Can I make this recipe vegetarian or vegan?

A: This recipe is already vegetarian. To make it vegan, you would need to replace the eggs and cheese. Vegan egg substitutes can be used, but they may not provide the same texture and richness. For cheese, you can use a vegan shredded cheese alternative. Alternatively, you could omit the eggs and cheese altogether and focus on the hash brown and vegetable base, perhaps adding some toasted nuts or seeds for protein and texture. However, the eggs are a key component of this dish, so significant alterations may change the overall character of the recipe.

Q3: How do I store leftovers and reheat them?

A: Store any leftover Sweet Pepper Hash Brown Baked Eggs in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual portions until heated through. For better texture, especially for the hash browns, you can reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through and the hash browns regain some crispiness. Reheating in the oven will help to prevent the hash browns from becoming soggy.

Q4: Can I add meat to this recipe?

A: Yes, you can easily add meat to this recipe. Cooked breakfast sausage, crumbled bacon, diced ham, or chorizo would all be delicious additions. Cook the meat separately and add it to the vegetable mixture before layering it over the hash browns and adding the eggs and cheese. Ensure the meat is fully cooked before adding it to the dish, as baking time is primarily for setting the eggs and melting the cheese.

Q5: My hash browns are soggy. How can I prevent this next time?

A: Soggy hash browns can be prevented by ensuring you remove as much moisture as possible from the hash browns before baking. Thaw frozen hash browns completely and pat them dry with paper towels. Don’t overcrowd the baking dish, as this can trap steam and prevent crisping. Consider pre-baking the hash brown base for about 10 minutes before adding the vegetables and eggs to help them crisp up further. Also, make sure your oven is at the correct temperature, and avoid adding too much liquid to the dish.

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