Breakfast

Individual Breakfast Bake Recipe for Two

Individual Breakfast Bake

Individual Breakfast Bake gives you a hearty and satisfying breakfast, lunch, or dinner for two with eggs, bacon and cheesy crisp hash browns O’Brien all in convenient individual dishes.

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The seasonings in this recipe are the perfect combination for a savory breakfast egg bake. You could easily add whatever else you have in the fridge like extra veggies or different types of cheese.

This dish is easy and quick, ready in just 30 minutes.

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How to make Individual Breakfast Bake:

Preheat the oven to 400 degrees F (200 C).

Coat two 18.6 ounce individual oven safe baking dishes with nonstick spray. Click here for 18.6 ounce baking dishes.

In a medium bowl, mix hash browns, olive oil, thyme, basil, oregano, and garlic powder. Gently toss to combine.

Cut the bacon into 1 inch pieces and add to the potato mixture. Stir to combine.

Sprinkle with salt and pepper, to taste. Add the melted butter and stir to combine well.

Pour the potato and bacon mixture into the dishes, divided evenly between the two.

hashbrown potatoes, herbs, and bacon in two baking dishes

Sprinkle each with the cheddar cheese, divided evenly.

hasbrown mixture topped with cheese in two baking dishes

Place into the oven and bake until the edges begin to brown, about 15 minutes.

Remove from the oven and create a well in the center of each dish. Add one egg to each well, gently cracking the eggs to keep the yolk intact.

Sprinkle the eggs with Parmesan, divided evenly.

Season each with more salt and pepper, if desired.

Top each with some fresh chopped chives for garnish.

Place the dishes into the oven and bake until the egg whites have set and bacon is cooked through, an additional 8 – 10 minutes.

Allow to cool 5 minutes before serving.

Serve on top of cork trivets to protect tables and counter tops from heat damage. Click here for cork trivets.

Individual Breakfast Bake Recipe for Two

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Yield: 2 servings

Individual Breakfast Bake

Individual Breakfast Bake

Individual Breakfast Bake gives you a hearty and satisfying breakfast, lunch, or dinner for two with eggs, bacon and cheesy crisp hash browns O’Brien all in convenient individual dishes. The seasonings in this recipe are the perfect combination for a savory breakfast egg bake.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 cups frozen hash brown O’Brien potatoes
  • 1 Tablespoon olive oil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 4 slices bacon
  • Kosher salt and freshly ground black pepper to taste
  • 2 Tablespoons unsalted butter (melted)
  • 2/3 cup shredded cheddar cheese
  • 2 large eggs
  • 2 Tablespoons freshly grated Parmesan
  • 2 teaspoons chopped fresh chives

Instructions

  1. Preheat the oven to 400 degrees F (200 C).
  2. Coat two 18.6 ounce individual oven safe baking dishes with nonstick spray. Click for 18.6 ounce baking dishes.
  3. In a medium bowl, mix hash browns, olive oil, thyme, basil, oregano, and garlic powder. Gently toss to combine.
  4. Cut the bacon into 1 inch pieces and add to the potato mixture. Stir to combine.
  5. Sprinkle with salt and pepper, to taste. Add the melted butter and stir to combine well.
  6. Pour the potato and bacon mixture into the dishes, divided evenly between the two.
  7. Sprinkle each with the cheddar cheese, divided evenly.
  8. Place into the oven and bake until the edges begin to brown, about 15 minutes.
  9. Remove from the oven and create a well in the center of each dish. Add one egg to each well, gently cracking the eggs to keep the yolk intact.
  10. Sprinkle the eggs with Parmesan, divided evenly.
  11. Season each with more salt and pepper, if desired.
  12. Top each with some fresh chopped chives for garnish.
  13. Place the dishes into the oven and bake until the egg whites have set and bacon is cooked through, an additional 8 - 10 minutes.
  14. Allow to cool 5 minutes before serving.
  15. Serve on top of cork trivets to protect tables and counter tops from heat damage. Click for cork trivets.

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Nutrition Information:

Yield:

2

Amount Per Serving: Calories: 757 Saturated Fat: 24g Cholesterol: 266mg Sodium: 712mg Carbohydrates: 39g Fiber: 2g Protein: 26g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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