Hashbrown Egg Bake Recipe | Yummly
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Hashbrown Egg Bake

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  • 1/2 lb. bacon (cooked and crumbled, optional - may substitute ham, sausage, Canadian bacon or vegetables)
  • 2 cups frozen hash browns (thawed)
  • 1 red pepper (large, diced)
  • 4 green onions (sliced thin)
  • 6 mushrooms (large, sliced thin)
  • 1 1/2 cups Gruyere cheese (shredded)
  • 12 eggs
  • 1 cup milk (or half & half)
  • 2 tsp. hot sauce (Frank's, optional)
  • 3 tsp. kosher salt
  • 1 tsp. fresh ground black pepper
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    1. Spray eight 6-oz. ramekins with vegetable spray. Beat eggs in a large bowl. Add milk, hot sauce, salt and pepper, and whisk ingredients together until eggs are light and fluffy.
    2. To each ramekin add: 2 tablespoons hash browns, 2 tablespoons bacon, 1 tablespoon mushrooms, 1 teaspoon green onions and 1 tablespoon red peppers. Pour egg mixture over ingredients, distributing it evenly between the eight ramekins. Sprinkle 2 tablespoons gruyere cheese over egg mixture. Arrange ramekins on the Perforated Steamer Tray.
    3. Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Add 4 cups of cold water to Water Basin Pan and place Perforated Steamer Tray with ramekins in place. Cover with Lid and place in oven.
    4. On STEAM mode, steam the egg bake for 28 minutes until eggs are firm, yet moist, and the cheese is melted, but not browned. Remove from Steamer and serve immediately.
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