We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
10 minutes
65 minutes
75 minutes
- 1 (22.5 ounce) package frozen hash brown potatoes
- 12 ounces shredded sharp Cheddar cheese
- 12 ounces pico de gallo
- 8 large eggs
- 1 cup milk
- 0.25 teaspoon sea salt, or to taste
- 0.25 teaspoon ground black pepper, or to taste
- Preheat the oven to 400 degrees F (200 degrees C) and generously coat a 9x13-inch glass pan with olive oil cooking spray.
- Layer hash browns in the prepared pan, topping with Cheddar cheese followed by pico de gallo.
- Combine eggs and milk, then pour evenly over the salsa layer. Season with salt and pepper before covering the dish with aluminum foil.
- Bake in the preheated oven for 1 hour. Uncover and bake until the top is golden brown, for an extra 5 to 10 minutes.
Similar Recipes
- 70min
Vegetarian Breakfast Casserole with Hash Browns
Satisfy your morning cravings with a crispy hash brown crust loaded with eggs, veggie sausage, cheese, and veggies in this hearty vegetarian breakfast casserole.
- 20min
Frozen Hash Brown Patties in the Air Fryer
Transform frozen hash brown patties into crispy perfection using an air fryer for a quick and delicious vegetarian dish.
- 80min
Healthy potato-crusted zucchini and ricotta quiche recipe
Vegetarian quiche with a crispy potato hash brown crust for a healthy twist.
- 35min
Sweet potato rosti
Elevate any meal with this easy sweet potato rosti recipe - a crispy and sweet addition with minimal ingredients needed.
- 30min
Potato cakes with fried egg and hollandaise
Versatile golden potato cakes, perfect for breakfast with eggs and hollandaise or as a tasty side dish with any meal.