Egg Bake with Butternut Squash, Hash Browns, and Cheese
Egg bake recipe loaded with hash browns, butternut squash, and cheese, most of which can be made ahead of time. Assemble the night before, and bake it off the next morning.
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 dish.
Hash Browns
Heat the olive oil in the same sauté pan over medium-high heat, and add the hash browns, salt, and ½ teaspoon 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.
Eggs
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.
Notes
The vegetables and hash browns can be cooked and layered in a baking dish up to two days ahead. The eggs can be whisked together with the milk and cheese the night before, and poured over the vegetables just before baking.