Prosciutto, cheese and potato egg bake
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Shredded hash brown potatoes makes this egg bake gluten-free, easy-peasy and delicious. In this recipe, the salty prosciutto is balanced by the sweet red bell pepper and onions.
Course: Breakfast
Cuisine: American, Holiday favorites
Servings: 6 people
Author: Michelle Barsness
  • 8 eggs
  • 3/4 cup whole milk
  • 2 1/2 cups frozen hash browns (plain shredded potatoes), defrosted
  • 3/4 cup sharp shredded cheese plus 3/4 more for topping
  • 1/2 cup prosciutto or ham diced
  • 2-3 tbsp green onions diced
  • 1/2 cup red bell pepper diced
  • 1 pinch salt and pepper
  1. Preheat the oven to 350 F. Grease a shallow baking pan well and set aside. I used a 9 x 9 square pan. In a mixing bowl, beat the eggs and milk with a whisk until well blended and frothy. In another mixing bowl combine the shredded potatoes, prosciutto, green onions and red bell pepper. Season with a pinch of salt and pepper. Combine the egg mixture into the shredded potato mixture and mix. Pour into the prepared baking pan and top with the remaining ¾ cup of shredded cheese. Bake in the oven for about 40 minutes or until a knife comes out clean when inserted into the center.