Egg Scramble in a Cheddar Hash Brown Crust
Feel free to vary the toppings as you would your favorite omelet and according to what you have on hand. For heartier portions, you could prepare a few more scrambled eggs and pile them higher in the pie plate. An 8-inch square baking dish would work well, too. For a complete meal, serve with your favorite green vegetable or simple tossed salad. See the comments and notes before and after the second recipe for additional tips and suggestions.
Yields 4-6 servings


  • 3 cups shredded hash brown-style potatoes, thawed (not the cubed variety)
  • 1 cup shredded sharp cheddar cheese, divided
  • 8 eggs, divided
  • 3 pieces bacon, cooked and crumbled
  • 1 small tomato, diced
  • 1/2 an avocado, diced


  1. Squeeze excess moisture from the hash browns. (I like to wrap them in a clean tea towel and wring out the extra water.) Then mix with 3/4 cup cheese and 2 of the eggs which have been lightly beaten.
  2. Press the mixture into a lightly greased 9-inch pie plate and bake at 425 degrees F for 15-20 minutes or until the edges are crispy and golden brown.
  3. Meanwhile, on your stovetop, scramble the remaining 6 eggs in a medium-size skillet. Place the cooked eggs in the hot crust, and sprinkle with the bacon, tomato and avocado.
  4. Top with the remaining 1/4 cup Cheddar cheese (or 1/2 cup if you like it cheesier). If desired, broil for about a minute, watching closely, or until cheese is just melted.

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