Bell Pepper and Onion Hash Brown Egg Bake

This delightful Bell Pepper and Onion Hash Brown Egg Bake combines the comforting flavors of traditional breakfast with a creative twist. The crispy hash brown patties serve as a flavorful base, topped with sautéed bell peppers and onions, and finished with perfectly baked eggs. This dish is not only visually appealing, but it also offers a satisfying balance of textures and tastes, making it a perfect choice for brunch or a hearty breakfast. Plus, it's vegetarian-friendly, ensuring it meets various dietary preferences.

Ingredients:

• 4 hash brown patties
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small onion, diced
• 6 large eggs
• 1/2 cup shredded cheese (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Fresh herbs (e.g., parsley or chives) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the diced onions and bell peppers, sautéing until softened (about 5-7 minutes). Season with salt, pepper, and smoked paprika.
3. While the vegetables are cooking, arrange the hash brown patties in a single layer in a greased baking dish.
4. Once the vegetables are ready, spread them evenly over the hash brown patties.
5. Crack the eggs over the top of the vegetable layer. If using, sprinkle the shredded cheese over the eggs.
6. Bake in the preheated oven for 25-30 minutes, or until the eggs are set to your desired doneness.
7. Remove from the oven, garnish with fresh herbs, and let cool slightly before serving.