Egg bake recipe loaded with hash browns, butternut squash, and cheese, most of which can be made ahead of time.
Entertaining 101 Tip: It’s good to have a dish like this in your hip pocket for weekend guests.
Last month, friends stayed with us on Lake Tahoe for the weekend. They were in town for a wedding with Mia, their adorable one-year-old daughter, and the weather forecast was for boatloads of gorgeous sunshine. The first morning was super casual with yogurt, fruit, eggs, English muffins and a variety of jams on hand for folks to help themselves to whenever they got up and were hungry.
I’m not a huge breakfast girl, never have been. Even smoothies qualify as heavier fare for me. But I wanted to make something special for Sunday morning – so long as it was easy and casual. This little egg bake did the trick, except I actually used zucchini instead of butternut since it was early September. I cooked up the vegetables and hash browns the night before and layered them in a baking pan. Next, I whisked together the eggs, milk and cheeses. Everything went into the refrigerator overnight. The next morning, while everyone was rolling out of bed and shrugging into robes, I just turned on the oven, poured the egg mixture over the vegetables, and baked it off. My biggest job that morning was making coffee.
This is an extremely flexible egg bake. Butternut squash can be switched out for asparagus, zucchini, summer squash, or even kale.
If you want to add some meat, I recommend chorizo. I made mine half and half that weekend, with chorizo stirred into the sautéed vegetables on one half of the dish, leaving the other half vegetarian.
- 1 Tbsp extra-virgin olive oil
- ½ cup finely diced yellow onion
- ½ cup finely diced red bell pepper
- 1⅓ cup finely diced butternut squash
- ½ tsp Cajun seasoning
- ½ tsp Kosher salt
- 1 large garlic clove, minced
- 2 Tbsp extra-virgin olive oil
- 3 cups frozen shredded Ore-Ida hash brown potatoes
- 1 tsp Kosher salt
- ½ tsp ground black pepper
- 4 large eggs
- ½ cup 2% milk
- ⅔ cup shredded Mexican cheese
- ¼ cup shredded Parmesan cheese
- ¼ tsp Kosher salt
- ¼ tsp ground black pepper
- Preheat oven to 375˚ F.
- Heat the olive oil in a medium sauté pan over medium heat. Add the onion, bell pepper, butternut squash, Cajun seasoning, and salt. Cook until the vegetables are soft (about 10 minutes) and stir in the garlic. Sauté for an additional minute until fragrant. Place in the bottom of a 8" X 8" baking pan.
- Heat the olive oil in a medium sauté pan over medium-high heat, and add the hash browns, salt, and ½ tsp black pepper. Spread the potatoes out in the pan and cook according to the directions on the package. Some of the hash browns should be lightly crispy around the edges of the pan before being flipped. Spread on top of the vegetables.
- Whisk together the eggs, milk, cheese, salt ,and pepper. Pour over the vegetable and potato mixture.
- Bake in the oven uncovered for 30 minutes or until slightly brown on top. Cover with foil and bake for another 10 minutes. Cool the baking pan for 5 minutes before serving with a large spoon.
Looking for more brunch ideas? Take a look at my BRUNCH! board on Pinterest for ideas I’ve collected from all over the web!