This is my go-to brunch dish (although sometimes this makes a nice main course for "breakfast for dinner"). I love it because I can make it the day before (so I don't have to wake up too early to set everything up), and it can easily be doubled for a large crowd. I usually make this with egg whites. It tastes just as good, and my guests feel less guilty.
- 1 tablespoon olive oil
- 2-3 medium russet potatoes, peeled and sliced like hash browns (or substitute 2 cups frozen hash brown potatoes, thawed and drained)
- 8 eggs (or substitute egg white equivalent, it is just as good!)
- 1/2 cup non fat milk
- 1/4 cup grated Parmesan cheese
- 2 cups shredded cheddar cheese (or substitute with 1 cup shredded mozzarella cheese and 1 cup shredded Colby cheese)
- Preheat oven to 350 degrees Fahrenheit.
- In large pan, heat olive oil over medium heat.
- Add potatoes to pan, and cook until heated through (about 4-5 minutes).
- Remove pan from heat.
- While the potatoes are cooking in the pan, combine eggs, milk, and parmesan in a large bowl and beat.
- Spray a 9 x 13 baking dish with cooking spray.
- Add the potato mixture to the baking dish, and spread evenly around.
- Pour the eggs over the potato mixture.
- Bake for 30-35 minutes or until it barely jiggles when shaken.
- Remove from oven and sprinkle with cheese.
- Bake for an additional 10-15 minutes (or until cheese melts and begins to brown).
*If you make it in advance, wait until it cools, cut it into squares, and then refrigerate until it is ready to be reheated.