Yields:
12 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
45 Mins
Total Time:
55 Mins
Have you ever had an amazing frittata or crustless quiche? (Well, I’m sure you’ve had an omelette!) This is better! Perfect, creamy and full of veggies. It’s not dry, sponge-like or tasteless.
This is the ultimate brunch recipe for company, quick weeknight dinner or even great for weekday breakfast on the go. These transport well, so you can bring slices to picnics or pack them up for work lunches.
Looking to get creative? Use leftover grilled vegetables, provolone cheese, add bacon or anything else you’ve got in the fridge. This is the perfect excuse to use all the odds and ends you’ve got packed into the fridge, especially after a busy weekend of having company over!
Ingredients
Instructions
- Preheat the oven to 350°F, grease a 9x13 glass dish with butter and spread frozen hashbrowns on the bottom.
- Heat a frying pan on medium heat and melt a tablespoon of butter. Saute vegetables until tender and onions are translucent. Spread vegetables evenly over the hashbrowns then spread one cup of cheese evenly overtop.
- In a large mixing bowl, whisk the eggs, salt, pepper and half and half. Pour the egg mixture over the hashbrowns and vegetable mixture. Top with remaining cheese and bake for 40-45 minutes or until golden brown.
Notes
- Try using leftover vegetables, meat or already grated cheese
- Add jalapenos or red pepper flakes for extra heat!
- For flavour that can't be beaten, add a dash of hot sauce on the top right before it goes in the oven
- Adding panko breadcrumbs or crushed crackers will give your topping an extras cheese crunch!