Breakfast Bake

 Breakfast Bake





Prep Time: 15 Min
Cook Time: 50 Min

Yields: 5 - 6 Servings

WHAT YOU NEED

• 3 Tbsp. EVOO
• 4 1/2 C Frozen Hashbrown Cubes
• 3 cloves Garlic, crushed & minced
• 1 Red Onion, diced
• 1 Bell Pepper, diced
• 1 Jalapeno, seeded & diced (a few seeds are good to keep for some heat)
• 1/4 Tsp. Red Pepper Flakes
• 1 Tbsp. Fresh Parsley, chopped
• 1 Tbsp. Fresh Cilantro, chopped
• 1 1/2  C Extra Old Cheddar, shredded
• Pink Salt & Cracked Pepper
• Cilantro, Sour Cream, Hot Sauce - Garnish

LIQUID MIX

• 2/3 C Whipping Cream
• 3 Large Free-Range Eggs
• 2 Tbsp. Unsalted Butter, melted & cooled
• 1/2 Tsp. Pink Salt
• 1 Tsp. Dry Mustard Powder
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• Cracked Pepper

DIRECTIONS

• Whisk together all of the liquid ingredients and set aside.
• Preheat oven to 350 F
• Begin heating the EVOO, garlic, and pepper flakes in a 12" skillet set to just about medium heat. Once heated, let everything sizzle for a minute before adding the onion, pepper, jalapeno, and a pinch of pink salt. Stir and cook about 5 minutes. Add the cubed hashbrowns and a good pinch of pink salt & pepper, stir, and reduce heat a little. Cover and let the taters cook for about 5 minutes, stir, and continue to cook uncovered another 3 - 4 minutes until potatoes get some browning action. Turn off the heat and let the tater mix cool for a a couple of minutes.

• Stir in 1 C of the cheese, the parsley & cilantro, and liquid mixture until everything is nice and coated. Tap the pan off of your counter a few times to settle everything. Top with remaining 1/2 C cheese.
• Bake 35 minutes or until fully cooked and golden brown on top. Cool a few minutes before serving. Go around the dish to loosen the crispy edges before slicing and serving. Enjoy garnished with a dollop of sour cream, some fresh cilantro, and your fave hot sauce. ENJOY!

HAPPY VEG