Potato Cheddar Breakfast Bake
This simple breakfast casserole combines homemade hash browns with all your favorite omelet ingredients. It's a real lifesaver when you're expecting overnight guests.
Ingredients
- 3 russet potatoes, cubed
- 480 ml (2 cups) egg substitute
- 480 ml (2 cups) milk
- ½ teaspoon salt
- 225 g (2 cups) cheddar cheese, cubed
- 35 g (¼ cup) green bell pepper, stemmed, seeded, diced
- 30 g (¼ cup) onion, peeled. diced
- 210 g (1½ cup) ham, diced
Directions
- Preheat oven to 180°C (350°F). Spray a 23 cm x 23 cm (9-inch x 9-inch) baking tray with cooking spray.
- Place potatoes into the Vitamix container and fill to the 1.4L (6 cup) level.
- Add water to the 1.9L (8 cup) level and secure lid.
- Select Variable 5 or 6. (Slower speed produces a coarser chop.)
- Turn on for about 10 seconds, using the tamper if necessary.
- Drain well, reserve.
- Place egg substitute, milk, salt, and cheese into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 20 seconds.
- Reduce speed to Variable 3 and remove the lid plug.
- Add peppers, onion, potatoes, and ham through the lid-plug opening.
- Blend for 10-15 seconds.
- Pour into prepared tray.
- Bake covered with aluminum foil for 40-45 minutes.
- Uncover and bake another 30-35 minutes until firm and lightly browned.
Nutrition Information
| Serving Size | 1 square |
| Amount Per Servings | |
| Calories | 267 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Cholesterol | 44 mg |
| Sodium | 563 mg |
| Total Carbohydrate | 17 g |
| Dietary Fiber | 2 g |
| Sugars | 4 g |
| Protein | 21 g |
Potato Cheddar Breakfast Bake is rated
out of
5 by
4.
Rated 3 out of
5
by
Lindy Loo from
Good base...fix it with a few simple extra steps
I didn't love the recipe as written because the potatoes didn't seem to cook through without burning the eggs. I like it better when I do the following: After I wet chop the potatoes, peppers and any other veggie I want to throw in, I drain it and immediately dump into a hot, oiled pan and cook for about 3 - 4 minute on medium heat, covered. While this is cooking, I do the next step of mixing the eggs, milk and cheese and seasonings in the Vitamix. By the time that's done, the veggies in the pan are sufficiently softened and can be emptied into the waiting baking pan and baked. I like that I can keep the veggies in the pan as long as I like (sometimes to get them crispy) and the eggs won't burn.
Date published: 2017-08-30
Rated 5 out of
5
by
MsUmp from
delicious!
This recipe was soon easy to make and was yummy. I made it for my neighbors who just brought their 1st addition (beautiful baby girl) home from the hospital. Though it did take a long time to bake (about 15 minutes longer but I'm at 6000ft so I had to accommodate for high altitude cooking), it was worth it. I've been requested to make it again. :-)
Date published: 2015-10-22
Rated 2 out of
5
by
LauraW from
Started over
This recipe is EXTREMELY bland. If you are on a bland diet, it will be great. I will try again at some other point, but I will double the salt and add more cheese, pepper and other spices. You will need a strainer (not colander) for the potatoes. They don't "brown" very much and I would recommend more onion too. When I am done tweeking this recipe, I will post again...also cook time is MUCH longer than stated.
Date published: 2016-03-27
Rated 1 out of
5
by
LauraW from
Followed directions
My first thought was "only salt", but gave it a try anyway. Put the potatoes in the Vitamix with the water, set it on 5. Potatoes were totally liquified in 10 seconds. Could not be salvaged. Threw them away. Started over. Will let you know.
Date published: 2016-03-27
