Sweet Pepper Hash Brown Baked Eggs: A Brunch Delight Bursting with Color and Flavor

There’s something undeniably comforting about a warm, satisfying brunch enjoyed on a slow weekend morning. Picture this: the sunlight streaming through your kitchen window, the rich aroma of roasted vegetables and crispy potatoes wafting through the air, and the satisfying sizzle as eggs bake to perfection in the oven. This is the essence of Sweet Pepper Hash Brown Baked Eggs, a dish that celebrates both simplicity and indulgence.

Inspired by classic skillet breakfasts and Mediterranean vegetable bakes, this recipe is a fusion of rustic charm and vibrant flavor. It’s a favorite in many homes, particularly around holidays, family gatherings, or lazy Sunday mornings when there’s time to savor each bite. Whether you’re hosting a casual brunch or meal prepping for the week, this recipe promises to impress and nourish in equal measure.

Why You’ll Love This Recipe

Sweet Pepper Hash Brown Baked Eggs isn’t just visually stunning—it’s also:

• Hearty and healthy – Packed with fiber, vitamins, and protein.

• Easy to prepare – Uses everyday ingredients and comes together quickly.

• Customizable – Adapt it for meat-lovers, vegetarians, or spice enthusiasts.

• Perfect for sharing – Great for gatherings or weekend breakfasts with the family.

Ingredients You’ll Need

Here’s everything you need to make this colorful and savory brunch bake:

For the Base:

• 3 cups frozen shredded hash browns (thawed)

• 2 tablespoons olive oil or melted butter

• Salt and pepper to taste

Vegetable Mix:

• 1 tablespoon olive oil

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 orange bell pepper, diced

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon smoked paprika

• ½ teaspoon ground cumin

• ¼ teaspoon chili flakes (optional)

• Salt and black pepper to taste

Eggs and Toppings:

• 4 to 6 large eggs (depending on your baking dish size)

• ½ cup shredded sharp cheddar or crumbled feta

• 2 tablespoons chopped fresh parsley or cilantro

• Optional: sliced green onions or avocado for garnish

Kitchen Tools You’ll Need

• Oven-safe skillet or 9×13-inch baking dish

• Mixing bowls

• Spatula or spoon

• Sharp knife and cutting board

• Grater (if shredding cheese yourself)

Step-by-Step Instructions

1. Prepare the Hash Brown Base

Start by preheating your oven to 400°F (200°C). In a mixing bowl, toss the thawed hash browns with olive oil, salt, and pepper. Press this mixture evenly into a greased baking dish or skillet to form the bottom crust.

Bake for about 15–20 minutes or until the hash browns are beginning to crisp and turn golden around the edges. This forms a sturdy, delicious foundation for the toppings.

2. Sauté the Peppers and Onions

While the hash browns bake, heat a tablespoon of olive oil in a pan over medium heat. Add the diced sweet peppers and red onion. Sauté for 6–8 minutes until the vegetables soften and begin to caramelize.

Stir in the minced garlic, paprika, cumin, chili flakes (if using), salt, and pepper. Cook for another 1–2 minutes until fragrant. Remove from heat.

3. Layer the Vegetables and Cheese

Once the hash brown base is ready, spread the sautéed pepper mixture evenly over the top. Sprinkle with cheese—sharp cheddar adds depth, while feta offers a briny kick.

4. Crack and Bake the Eggs

Make small wells in the mixture using the back of a spoon and carefully crack an egg into each well. Sprinkle the top with additional salt, pepper, and a bit more cheese if desired.

Return the dish to the oven and bake for 12–15 minutes, or until the egg whites are set but the yolks are still slightly runny (or to your preference).

5. Garnish and Serve

Remove from the oven and allow to cool for a couple of minutes. Sprinkle with chopped parsley or cilantro and add sliced green onions or avocado for extra flavor and color.

Serve warm straight from the pan, with toasted sourdough or crusty bread on the side.

Tips for Success

• Don’t skip the pre-bake: Crisping the hash browns before adding toppings ensures a non-soggy bottom.

• Egg timing matters: For runny yolks, check eggs at the 12-minute mark. Bake longer for firmer yolks.

• Use a cast iron skillet: It retains heat well and adds rustic charm to the presentation.

• Meal prep tip: Make the vegetable mix ahead and store in the fridge to cut down prep time in the morning.

Variations and Substitutions

This recipe is wonderfully adaptable. Here are a few ways to make it your own:

Add Protein

• Crumbled breakfast sausage or bacon

• Shredded rotisserie chicken

• Plant-based sausage or tofu crumbles

Spice It Up

• Add jalapeños or hot sauce

• Mix in chipotle powder or cayenne

Go Mediterranean

• Use kalamata olives, sun-dried tomatoes, and a sprinkle of za’atar

Make It Vegan

• Use vegan cheese

• Replace eggs with tofu scramble or Just Egg

• Ensure hash browns contain no animal products

Perfect Pairings

To turn this dish into a full brunch experience, serve it with:

• Fresh fruit salad – Adds brightness and contrast

• Freshly brewed coffee or mimosas – Elevate the morning vibes

• Yogurt and granola – For a light and creamy side

Storage and Reheating

Have leftovers? They store beautifully:

• Refrigerate: Store in an airtight container for up to 3 days.

• Reheat: Warm in the oven at 350°F (175°C) until heated through or microwave individual portions.

• Freeze: It’s best eaten fresh, but the hash and veggies (minus the eggs) freeze well. Add fresh eggs when ready to re-bake.

Frequently Asked Questions

Can I use fresh potatoes instead of frozen hash browns?
Yes, you can grate fresh potatoes and squeeze out excess moisture with a clean towel before using.

Can I make this dish ahead of time?
Yes! Prepare everything up to the point of cracking the eggs, then cover and refrigerate. Crack the eggs and bake fresh in the morning.

How can I make it low-carb?
Swap hash browns with grated cauliflower or roasted vegetables like zucchini and eggplant.

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