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Breakfast Skillet Burrito Casserole
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Breakfast Skillet Burrito Casserole

Servings 4

Ingredients

  • 2 cups frozen shredded hashbrowns
  • 6 eggs
  • 2 tbsp. milk
  • 1/3 cup diced onion
  • 1/3 cup diced red pepper
  • 4 slices bacon
  • salt and pepper
  • hot sauce, to taste
  • 1/2 cup shredded cheddar cheese

Instructions

  • Preheat oven to 375 degrees. Heat a 10 inch cast iron skillet over medium heat. Thaw the frozen shredded hashbrowns in the microwave a bit. Just enough to soften them. Pour in about 1 tbsp. of olive oil and when the oil is shimmering, put the hashbrowns into the pan and work them up the sides a bit. Be careful not to get burnt. You just want to cook the crust until you see the edges brown then move the skillet off the heat.
  • Dice your bacon up and put it into a non stick skillet over medium heat. Cook the bacon until it's browned and then remove from pan to a paper towel lined plate.
  • Pour off about half of the bacon grease and then toss in the vegetables. Cook them until they are just translucent. Whisk the eggs together with the milk and add a sprinkle of salt and pepper. You'll also mix the hot sauce into the eggs if you're using it.
  • Pour the eggs over the pepper mixture. Cook until they are just under done.
  • Spread the eggs over the hashbrown crust, then sprinkle the cheese and bacon pieces over top. Bake at 375 degrees for 15 minutes until the eggs are set and the cheese is melted.

Notes

You can replace the frozen hashbrowns with freshly shredded potatoes, but if you do this be sure to soak the shredded potatoes in water to get the starch off of them. They will not brown if they are overly starchy.  The frozen ones make a nice shortcut.