Egg Bake with Butternut Squash, Hash Browns, and Cheese

A baking dish of an egg bake with butternut squash and hash browns.

5 from 1 vote

Egg Bake with Butternut Squash, Hash Browns, and Cheese

Egg bake recipe loaded with hash browns, butternut squash, and cheese, most of which can be made ahead of time. Assemble the night before, and bake it off the next morning.

Prep Time45

Cook Time40

Total Time1 25

Course: Brunch

Cuisine: American

Keyword: egg bake, egg bake with hash browns

Servings: people

Calories: 430.9kcal

Author: Susan Pridmore

Equipment

Ingredients

Vegetable Sautè

1 tablespoon extra-virgin olive oil
½ cup finely diced yellow onion
½ cup finely diced red bell pepper
1 ⅓ cups diced butternut squash
½ teaspoon Kosher salt
1 large garlic clove minced

Hash Browns

2 tablespoons unsalted butter
3 cups frozen shredded Ore-Ida hash brown potatoes
1 teaspoon Kosher salt
½ teaspoon ground black pepper

Eggs

4 large eggs
½ cup 2% milk
1 cup shredded Mexican blend of cheeses
¼ teaspoon Kosher salt
¼ teaspoon ground black pepper

Instructions

Preheat oven to 375˚ F.

Hash Browns

Heat the butter in a medium skillet over medium-high heat, and add the hash browns, salt, and ½ teaspoon black pepper. Spread the potatoes out in the pan and cook according to the directions on the package.
Some of the hash browns should be lightly crispy around the edges of the pan before being flipped. Spread on the bottom of an 8"X8" baking dish.

Vegetable Sautè

While the hash browns cook, heat the olive oil in a separate medium sauté pan over medium heat. Add the onion, bell pepper, butternut squash, and salt.
Cook until the vegetables are soft (about 10 minutes) and stir in the garlic. Sauté for an additional minute until fragrant.
Layer on top of the hash browns in the baking dish.

Eggs

Whisk together the eggs, milk, cheese, salt, and black pepper. Pour over the vegetable and potato mixture.
Bake in the oven uncovered for 30 minutes or until slightly brown on top. Cover with foil and bake for another 10 minutes.
Cool the baking pan for 5 minutes before serving with a large spoon.

Nutrition