Chicken, Egg, and Hash Brown Breakfast Bake

Chicken, Egg, and Hash Brown Breakfast Bake

A delicious and hearty breakfast bake featuring chicken, eggs, and crispy hash browns, making it perfect for busy mornings or a cozy brunch.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups hash browns Can use frozen or fresh hash browns.
1 cup cooked chicken, shredded Leftover cooked chicken or rotisserie chicken works well.
6 large eggs
1 cup milk
1 cup shredded cheese (cheddar or your choice) Feel free to experiment with different cheeses.
Salt and pepper to taste

Optional Toppings

green onions Chopped, for garnish.
bell peppers Chopped, for garnish.
spices To enhance flavor.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a greased baking dish, spread the hash browns evenly.
In a bowl, whisk together the eggs and milk, then season with salt and pepper.
Pour the egg mixture over the hash browns.
Add the shredded chicken and top with cheese.

Baking

Bake for 30-35 minutes, or until the eggs are set and the top is golden.
Let it cool for a few minutes before slicing and serving.

Notes

This breakfast bake can be served warm or at room temperature. Cut into squares or wedges and optionally top with green onions or bell peppers. Store leftovers in the fridge for up to three days or freeze individual portions.