An egg bake that’s so fahking easy you can make it weekly 100 different ways and never get board.

[ingredients title=”Ingredients”]

• 1 lb browned protein*
• 5 cups frozen hashbrowns (thawed!)
• 10 eggs, lightly beaten
• 1 cup shredded cheese
• 3 green onions, finely chopped
• 1 cup any other green, fibrous veggies, finely chopped**
• Salt and pepper to taste

[/ingredients]

*I’ve made this with ground beef, ground Italian sausage, ground chicken, ground turkey, and coined chicken sausage and each time is better than the next.

**Like the protein, add different veggies if you’re feeling up for it. I’ve done chopped broccoli, and spinach and it’s fahkin’ delish.

[directions title=”Directions”]

1. Preheat oven to 350 degrees
2. Brown your protein selection
3. Combine all ingredients and pour into a 9×13 baking dish and bake for 35-45 minutes depending on your oven. The middle should be firm when the dish is shaken

[/directions]

The best part about this recipe is how easy and flexible it is. I make this almost weekly and change the protein and veggies regularly and it comes out perfectly. I love it. Luke Lemere loves it. Matt Lemere loves it. We eat it for breakfast, or lunch or dinner with a side salad or other roasted veggies!