Hashbrown Egg Bake

11 ingredients
4 steps

Ingredients

  • 1/2 pound bacon cooked and crumbled, optional - may substitute ham, sausage, Canadian bacon or vegetables
  • 2 cups frozen hash browns thawed
  • 1 red pepper large, diced
  • 4 green onions sliced thin
  • 6 mushrooms large, sliced thin
  • 1 1/2 cups gruyere cheese shredded
  • 12 eggs
  • 1 cup milk or half & half
  • 2 teaspoons hot sauce Frank's, optional
  • 3 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper

Directions

  1. 1
    Spray eight 6-oz. ramekins with vegetable spray. Beat eggs in a large bowl. Add milk, hot sauce, salt and pepper, and whisk ingredients together until eggs are light and fluffy.
  2. 2
    To each ramekin add: 2 tablespoons hash browns, 2 tablespoons bacon, 1 tablespoon mushrooms, 1 teaspoon green onions and 1 tablespoon red peppers. Pour egg mixture over ingredients, distributing it evenly between the eight ramekins. Sprinkle 2 tablespoons gruyere cheese over egg mixture. Arrange ramekins on the Perforated Steamer Tray.
  3. 3
    Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Add 4 cups of cold water to Water Basin Pan and place Perforated Steamer Tray with ramekins in place. Cover with Lid and place in oven.
  4. 4
    On STEAM mode, steam the egg bake for 28 minutes until eggs are firm, yet moist, and the cheese is melted, but not browned. Remove from Steamer and serve immediately.

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