Tuesday, December 6, 2011

Egg Brunch Squares with Hashbrown Crust

Source: The Pampered Chef

22 ounces shredded potatoes
2 cups shredded cheese, divided
8 ounces cream cheese, softened
12 eggs
1/2 tsp pepper
1 cup chopped vegetables (such as mushrooms & asparagus tips)
1 cup chopped green onions, divided
3 plum tomatoes, seeded & diced

1. Preheat oven to 450. Place potatoes in oiled 13 x 9 baking dish (or bar pan). Sprinkle 1 cup cheese evenly over the top. Bake 15 minutes or until crust starts to brown & cheese is melted. Remove from oven.
2. Meanwhile, place cream cheese in large bowl and whisk until smooth. Gradually add eggs & pepper, whisk until smooth.
3. If needed, saute veggies until crisp-tender; stir into egg mixture with 1/2 cup green onions. Pour egg mixture over baked crust. Bake 10 minutes more (bar pan) or 24 minutes more (13 x 9 dish) or until center is cooked through. Remove from oven & top with remaining cheese, green onions & tomatoes. Cut into squares & serve.

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