Ranch Eggs


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A breakfast pie of sorts, this dish has a hash brown crust filled with vegetables and an egg mixture for an all-in-one breakfast.

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  • 1 16 oz. pkg. frozen, shredded hash browns, thawed
  • 1/2 C. butter
  • 2 C. shredded cheddar cheese
  • 1/2 lb. cooked Italian sausage
  • 1 C. diced yellow bell pepper
  • 1 C. diced red bell pepper
  • 2 C. diced mushrooms
  • 5 eggs
  • 1/2 C. milk
  • Salt and pepper to taste
  • Sliced tomatoes
  • Sliced avocado
  • Salsa

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Press thawed hash brows between paper towels to remove moisture. Spray quiche pan with nonstick spray. Press hash brown into pan forming a crust and brush with butter. Bake 450 degrees for 30 minutes. Remove crust from oven and sprinkle with cheddar cheese. Spread sausage, peppers and mushrooms in crust. Beat together eggs with milk and add salt and pepper. Pour egg mix over crust. Bake uncovered 350 degrees for 30-40 minutes. Slice and serve with tomatoes, avocado and salsa on the side.

From: CP Ranch B&B, Nogales, AZ

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