Mini Cheesy Red Pepper Hashbrown Breakfast Bakes
Servings: 1 serving
Calories: 389kcal
These Mini Cheesy Red Pepper Hashbrown Breakfast Bakes are the kind of breakfast that makes busy mornings feel way easier. 🙌 Crispy-edged hashbrowns, melty cheese, and red peppers are combined with a protein-packed egg base that comes together in perfectly portioned little bakes that are macro-friendly and great for meal prep!
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Ingredients
- 1.5 cups frozen shredded hashbrowns (102g)
- 1 large egg + 1 egg white or 2 eggs
- 1/4 tsp. salt
- 1/4 tsp. Italian seasoning
- 1/8 tsp. black pepper
- 1/3 cup small-curd cottage cheese
- 1/4 cup chopped peppers (40g)
- 1/4 cup chopped onions (40g)
- 2 Tbsp. crumbled feta (14g)
- 1/4 cup shredded mexican cheese (28g)
Instructions
- Preheat the oven to 375 degrees F. Lightly grease an oven-safe baking container with cooking spray. I used a 16-oz Pyrex dish, but any 16–36 oz container will work.
- In the baking container (or in a separate bowl), mix together the hashbrowns, egg, egg white, salt, Italian seasoning, black pepper, cottage cheese, chopped peppers, onion, and feta until evenly combined.
- Press the mixture down firmly into the dish. Sprinkle the shredded cheese over the top.
- Bake for 35–45 minutes, depending on the size and depth of your container, until the center is set and no longer jiggly.
- Let cool for 10 minutes before slicing, then enjoy!
Notes
If you want to meal prep these bakes, let them cool then cover with plastic wrap or aluminum foil and store in an airtight container for up to 4–5 days
To Reheat:
- Microwave: 45–90 seconds
- Air fryer: 350°F for 5–7 minutes (best for crispier edges!)
- Oven: 350°F for 10–15 minutes
Nutrition
Serving: 1bake | Calories: 389kcal | Carbohydrates: 28.8g | Protein: 32.9g | Fat: 15.8g | Saturated Fat: 8.6g | Cholesterol: 222.8mg | Sodium: 1353.8mg | Potassium: 761.3mg | Fiber: 2.5g | Sugar: 6.9g