John Are you looking for a really tasty, hearty breakfast when you just need a break from the low fat healthy option?
Well look no further – this is the one to fix your craving?
A Hash Brown base topped with egg, bacon and cheese baked to perfection before topping with avocado for that perfect mouth watering finish.
This breakfast is so easy to make and guaranteed to satisfy the family who will want this as a regular Sunday morning start to the day.
Serve with fresh crusty sourdough bread as a wonderful addition. To add to the ‘full breakfast’ feel, we will sometimes add some sausages to the table for those looking for a big Sunday breakfast/brunch.
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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Ingredients
- 8 Hash Browns
- 7 Eggs
- 8 rashers Bacon I use short cut bacon
- 1 Avocado we often use 2 avocados
- 1 cup Shredded Cheese I use 3 cheese mix or pizza blend mix
Ingredients
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Instructions
- Pre-heat a fan forced oven to 180°C (350°F).
- Add Hash Browns to a large mixing bowl. If Hash Browns are frozen then microwave for 3-4 minutes until they are thawed and soft.
- Add one egg to the Hash Browns, then using a fork, break up the Hash Browns and mix the egg through.
- Grease an oven proof pan with butter.
- Add Hash Brown mixture to the pan and using the fork, evenly spread over the base of the pan.
- Place in oven and bake for 15 minutes.
- While the pan is baking, cook the bacon until just starting to crisp.
- Remove pan from oven and sprinkle half the bacon and half of the shredded cheese onto the Hash Brown base.
- Break the remaining 6 eggs over the Hash Brown base. Use a 'clockwork' pattern.
- Sprinkle remaining bacon and shredded cheese over the top.
- Return to oven and bake a further 15 minutes.
- Remove from oven and sprinkle avocado over the top then serve. Optionally sprinkle with pepper as well.
