Hash brown breakfast bake
All it takes to whip up this simply delicious breakfast bake is one roasting dish. Packed full of the best breakfast goods, there’s a little something for everyone to enjoy! With mini hash browns, mushrooms, cherry tomatoes, spinach, cheese and baked eggs nestled in between, it’s an absolute all-in-one feast.
Ingredients
Method
Ingredients
- 750g Pams Mini Hash Browns
- 200g Pams Flat Brown Mushrooms, cleaned with paper towel
- 100g cherry tomatoes, halved
- 2 cloves garlic, finely chopped
- 120g baby spinach
- ½ cup Pams Grated Cheese
- 4-6 Pams Free Range Eggs
Method
- Preheat your oven to 200 degrees celsius fan bake. Scatter the hash browns into a roasting dish, then place into the oven to bake for 15 minutes.
- Cut the mushrooms i nto 1cm slices, then place into a large bowl. Add the cherry tomatoes, garlic, a drizzle of olive oil, the baby spinach and seasoning. Toss to combine.
- After the hash browns have baked, remove from the oven. Transfer the vegetable mixture to the roasting dish, and gently stir to combine.
- Sprinkle the cheese over the vegetables, then use a spoon to make wells for the eggs to sit. Crack the eggs into the wells, then return to the oven to bake for 15 minutes or until the egg whites have set.
- Leave to cool for 5 minutes, then serve and enjoy.
Top tip:
Garnish this breakfast bake with fresh parsley and serve with a dollop of relish or chutney.