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Hash Brown Egg Bake

Hash Brown Egg Bake Hash Brown Egg Bake


1 package (20 ounces) frozen shredded hash brown potatoes, thawed

8 ounces Saxon Snowfields Butterkäse Style cheese, shredded (2 cups)

1/2 teaspoon each salt and pepper EGG FILLING:

2 tablespoons butter, cubed

1 medium sweet red bell pepper, chopped

1 cup sliced fresh mushrooms

1 teaspoon minced fresh thyme

1 bag (5 ounces) fresh baby spinach (about 5 cups) Salt and pepper

8 large eggs

1/2 cup heavy whipping cream

8 bacon strips, cooked and crumbled

8 ounces Saxon Snowfields Butterkäse Style cheese, shredded and divided (2 cups) Hash Brown Crust: Place hash browns between paper towels; press to remove excess moisture. Combine the hash browns, butterkäse, salt and pepper in a large bowl. Press onto bottom and up sides of a greased 9-inch springform pan. Freeze for 1 hour. Heat oven to

425¬įF. Bake crust for 15 minutes. Cool on a wire rack.

Egg Filling: Meanwhile, melt butter in a large skillet over medium heat.

Add the red bell pepper, mushrooms and thyme; cook and stir for 4-6 minutes or until vegetables are tender. Add spinach; cook and stir until wilted. Remove from the heat. Season with salt and pepper. Whisk eggs and cream in a large bowl. Season with salt and pepper. Stir in the bacon, 1 1/2 cups butterkäse and vegetables. Pour filling over crust. Bake for 30 minutes.

Remove from the oven. Place pan on a baking sheet. (Pan will be hot!) Carefully run a knife around edges of pan. Sprinkle with remaining butterkäse. Remove sides of pan. Bake for 10-15 minutes longer or until center is set and a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Cheesemonger Tip Butterk√§se means ‚Äúbutter cheese.‚ÄĚ Snowfields Butterk√§se Style cheese is made with autumn and winter milk. Aged for at least

3 months, it has rich buttery and sweet almond flavors with a bright, lemony finish.


Shoppers took a break from their holiday shopping to enjoy some coffee and food at Uncommon Ground in downtown Medford.