One-pan Hash Brown Breakfast Bake
Breakfast is served! This recipe for One-pan Hash Brown Breakfast Bake, chock full of hash browns, eggs, capsicum, onion, cherry tomatoes, feta and toast, also works for brunch.
Ingredients
- 6 hash browns, cut into quarters
- 1 red or yellow capsicum, seeded and sliced
- 1 red onion, cut into wedges
- 250 grams cherry tomatoes, halved
- 2 teaspoons thyme leaves, chopped
- 1 tablespoons olive oil
- 4 eggs
- 100 grams feta, crumbled
- 100 grams pancetta or bacon, torn into pieces
- 4 slices toast
- 6 hash browns, cut into quarters
- 1 red or yellow capsicum, seeded and sliced
- 1 red onion, cut into wedges
- 250 grams cherry tomatoes, halved
- 2 teaspoons thyme leaves, chopped
- 1 tablespoons olive oil
- 4 eggs
- 100 grams feta, crumbled
- 100 grams pancetta or bacon, torn into pieces
- 4 slices toast
- Step 1 of 4Preheat oven to 180°C (160°C fan-forced).
- Step 2 of 4In a roasting pan, combine hash browns, capsicum, onion, tomatoes and thyme. Toss with olive oil and season to taste. Bake for 10-15 minutes until vegetables are tender, tossing halfway through.
- Step 3 of 4Remove from the oven. Make four indents in the mixture and carefully break eggs into the indents. Sprinkle pancetta and feta over the top. Bake for a further 12-15 minutes until eggs are cooked.
- Step 4 of 4Serve sprinkled with extra thyme and toast on the side.
Method
- Step 1 of 4Preheat oven to 180°C (160°C fan-forced).
- Step 2 of 4In a roasting pan, combine hash browns, capsicum, onion, tomatoes and thyme. Toss with olive oil and season to taste. Bake for 10-15 minutes until vegetables are tender, tossing halfway through.
- Step 3 of 4Remove from the oven. Make four indents in the mixture and carefully break eggs into the indents. Sprinkle pancetta and feta over the top. Bake for a further 12-15 minutes until eggs are cooked.
- Step 4 of 4Serve sprinkled with extra thyme and toast on the side.
Nutrition per serving
1735 Kilojoules
Protein20 grams
Fat25 grams
Carbs25 grams
Sugars7 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4Preheat oven to 180°C (160°C fan-forced).
- Step 2 of 4In a roasting pan, combine hash browns, capsicum, onion, tomatoes and thyme. Toss with olive oil and season to taste. Bake for 10-15 minutes until vegetables are tender, tossing halfway through.
- Step 3 of 4Remove from the oven. Make four indents in the mixture and carefully break eggs into the indents. Sprinkle pancetta and feta over the top. Bake for a further 12-15 minutes until eggs are cooked.
- Step 4 of 4Serve sprinkled with extra thyme and toast on the side.