Cheesy Hashbrowns Breakfast Scramble Recipes

BREAKFAST SCRAMBLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. add the potatoes, water, salt and pepper. Cover and simmer for 20 minutes or until potatoes are tender. , Add tomatoes; cook for 5 minutes. Pour eggs over mixture. Cook and stir until eggs are completely set. Top with cheese. Cover and cook for 1 minute or until the cheese is melted.

CHEESY BACON-SAUSAGE-EGG-HASH BROWN SKILLET

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Use a slotted spoon to remove bacon to a paper towel-lined small bowl. Discard half the bacon fat using a spoon.
• Cook sausage in the hot skillet until browned on both sides, about 5 minutes. Remove to the bowl with the bacon.
• Heat canola oil and butter in the same skillet over medium heat. Add hash browns and onion. Sprinkle 1/2 teaspoon garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper on top and stir together. Spread out the hash browns; cook, without stirring, until browned, about 5 minutes. Turn hash browns over and sprinkle Cheddar cheese evenly over the top.
• Stir remaining garlic powder, eggs, and milk together in a bowl; season with salt and pepper. Pour egg mixture over the Cheddar cheese-covered hash browns in the skillet. Sprinkle bacon and sausage pieces on top.
• Bake in the preheated oven until top is puffed, cheese is melted, and a knife inserted into the center comes out clean, 10 to 15 minutes.

CHEESY O'BRIEN EGG SCRAMBLE

Steps:

• In a large skillet, prepare hash browns according to package directions. sprinkle with garlic salt and pepper. Transfer to a greased 2-1/2-qt. baking dish. Top with soup. Set aside 1/2 cup of bacon; sprinkle remaining bacon over soup., In a large bowl, whisk eggs. In another large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. , Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted.

RICHARD'S BREAKFAST SCRAMBLE

Steps:

• In a large bowl, beat together eggs and milk. Stir in onion, ham, cheese, salt, pepper and garlic powder.
• Melt butter in a large frying pan or skillet over medium high heat. Add eggs and cook, without stirring, until eggs begin to set. At that point, stir the eggs until roughly scrambled. Keep doing this until eggs are fully cooked, about 10 to 15 minutes. Serve warm.

HASH BROWN EGG CASSEROLE WITH HAM

Steps:

• Preheat your oven to 400 degrees F.
• Spray a 9x13 inch pan with nonstick spray, or grease with butter.
• Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
• Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
• Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
• Remove the casserole and reduce the oven temperature to 350.
• Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
• In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
• Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
• Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
• If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

CHEESY HASH BROWNS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
• Bake in the preheated oven until the casserole is bubbling, about 1 hour.

HASH BROWN BREAKFAST BURRITOS

Steps:

• Rehydrate and prepare 6 servings of Idahoan Hash Browns according to package, ensuring that they are golden brown.
• Prepare scrambled eggs and add diced poblano chilies.
• Warm tortillas and top with 1/2 cup hash browns and 1/2 cup scrambled egg mixture.
• Sprinkle with scallions and 3 dollops of soft goat cheese on top of eggs.
• Fold the sides of the tortilla in towards the center and roll up from the bottom, making sure to tuck in the sides as you roll.
• Repeat with remaining ingredients.
• Serve with a side of salsa verde.

SCRAMBLED EGG HASH BROWN CUPS

Steps:

• Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

CHEESY HASHBROWNS BREAKFAST SCRAMBLE

Steps:

• Cook sausage and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain. Stir in hot water, margarine and uncooked Potatoes. Heat to boiling over high heat, stirring constantly, until margarine is melted.
• Reduce heat to medium-high; press mixture evenly. Cook uncovered, without turning or stirring, until liquid is absorbed and most of bottom is brown.
• Meanwhile, stir Topping mix and milk in measuring cup or bowl, using fork, 30 seconds (mixture will not be smooth); set aside.
• Turn with pancake turner; press down firmly. Pour eggs evenly over sausage mixture. Cover and cook 2 minutes. Uncover and cook about 1 minute longer, stirring entire mixture frequently, until well mixed and eggs are thickened throughout. Remove from heat.
• Pour topping over mixture in skillet (do not stir in). Sprinkle with bacon bits; serve immediately.

CHEESY BREAKFAST CASSEROLE WITH HASH BROWNS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom of a 9x13-inch baking pan with nonstick spray.
• Line the bottom of the prepared dish with hash browns. Crack eggs over top; break and spread yolks but do not scramble. Sprinkle with salt and pepper. Layer mild Cheddar and onion on top of the eggs, then layer ham and sharp Cheddar over top. Pour in milk and cover with foil.
• Bake in the preheated oven for 25 minutes. Uncover and continue to bake until set, about 20 minutes more.