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Egg bake with butternut squash and hash browns in a baking dish.
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5 from 1 vote

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.   
Prep Time45 minutes
Cook Time40 minutes
Total Time1 hour 25 minutes
Course: Brunch
Cuisine: American
Keyword: egg bake, egg bake with hash browns
Servings: 4 people
Calories: 430.9kcal
Author: Susan Pridmore

Equipment

Ingredients

Vegetable Sautè

  • 1 tablespoon extra-virgin olive oil
  • ½ cup finely diced yellow onion
  • ½ cup finely diced red bell pepper
  • 1 ⅓ cups finely diced butternut squash
  • ½ teaspoon Cajun seasoning
  • ½ teaspoon Kosher salt
  • 1 large garlic clove minced

Hash Browns

  • 2 tablespoons extra-virgin olive oil
  • 3 cups frozen shredded Ore-Ida hash brown potatoes
  • 1 teaspoon Kosher salt
  • ½ teaspoon ground black pepper

Eggs

  • 4 large eggs
  • ½ cup 2% milk
  • cup shredded Mexican cheese
  • ¼ cup shredded Parmesan cheese
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat oven to 375˚ F.

Vegetable Sautè

  • 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.

Nutrition

Calories: 430.9kcal | Carbohydrates: 39.3g | Protein: 17.5g | Fat: 23.5g | Saturated Fat: 7.7g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 11.5g | Trans Fat: 0.1g | Cholesterol: 189.3mg | Sodium: 1357.9mg | Potassium: 821.3mg | Fiber: 4.1g | Sugar: 4.6g | Vitamin A: 6114.2IU | Vitamin C: 48.3mg | Calcium: 300.7mg | Iron: 3.1mg