05/16/2026
Have too many eggs to keep up with? We sure do! And honestly we were getting burnt out on scrambled eggs every morning. But we still need to use our eggs 😅
So I started making this breakfast bake a few times a week and honestly it’s so good, I probably eat more than I should in the morning 😂 and then there’s enough to store in the fridge if I need a quick lunch later when I’m busy wrangling my three crazy boys.
All I do is:
-Get a 9x13 glass pan, grease with butter
-Heat oven to 370
-The original recipe calls for 10 eggs but I use a whole 18 pack because it gets taller and puffier that way!
-Spread hash browns across bottom of pan
-beat eggs in bowl, add some salt, pepper and bacon bits
-pour into pan
-top with shredded cheddar cheese. I use lime 2-3 cups.
If you’re using 10 eggs it should be 35-40 mins in the oven, but when I use an 18 pack it’s about 45 mins, just check a few times towards the end!
I am so glad I found this, we have breakfast pre made every morning and lunch.
Try it out!
