ROCKFORD (WREX) — I first learned of this recipe through my wife’s family, and we love it. I think we have it at least once a month. It’s simple, tasty, easy to customize, makes plenty, and very forgiving! We like to make it when we know we have a busy week and need something that goes together quickly and makes leftovers. It doesn’t have to be a breakfast only dish; we eat it at all times of the day. Try the original, then go crazy with trying different combinations and add-on ingredients!
Here’s what you’ll need:
- 12 eggs
- 1 to 1 1/2 lbs of frozen hash browns
- 1 can of cream of mushroom soup
- 8 oz can of sliced mushrooms (stems and pieces)
- 1 1/2 cups (about a soup can’s worth) of milk (any kind; see below)
- 8 oz of your favorite shredded cheese
- salt and pepper, to taste
- Preheat your oven to 350°. Grease up a 9″ x 13″ baking dish.
- Line the bottom of the pan with a layer of frozen hash browns. You can make this as potato heavy as you like.
- Drain the can of mushrooms, then scatter the mushrooms over the potatoes.
- In a large mixing bowl, beat the eggs. Salt and pepper to taste. Mix in the milk and soup until incorporated.
- Pour the egg mixture over the potatoes and mushrooms. Try to spread the egg mixture out evenly.
- Top with shredded cheese.
- Bake, uncovered, in the middle of the oven for around 1 hour, or until the eggs are set and a knife inserted in the middle of the bake comes out clean.
- Serve after letting the dish cool slightly. The egg bake lasts covered in the fridge for a few days.
Substitutions and fun combinations to try:
- We like it as is, but sometimes will add ground beef or chorizo to the egg bake. A 1/2 lbs to a 1 lbs of ground meat is about the amount you’ll need. Important: brown and drain the meat first! Otherwise the egg bake gets really greasy and watery.
- Play around with the potatoes. You can try home fries, tater tots, or cauliflower tots instead!
- Vegan or cutting down on dairy? Try soy or almond milk instead of cow’s milk. The recipe is very forgiving. Just make sure it’s unflavored! I can’t vouch for how vanilla soy milk would taste in the recipe.
- Not a fan of mushrooms? Leave them out, and use a different kind of cream soup (cream of celery, cream of chicken, etc).
- Frozen peppers or canned green chilies are fun things to add. Whatever pairs well with cheese and eggs should go well with this dish!
- Top with hot sauce, salsa (our favorite), avocado, or whatever you like with eggs!
Try it out, and let me know what you think! I’d love to hear what you tried for different combinations of ingredients.