Hash Brown Jalapeno Egg Bake

This one pan Hash Brown Jalapeno Egg bake is so quick and easy, taste amazing + perfect for Meal Prep!

Meal Prep in 1 Hour

You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!

Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!

I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!

As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!

Ingredients

As always, I’m sneaking in as much veggies as possible. Feel free to customize this with whatever veggies + protein you want!

simply hash browns or any other fresh/frozen hash browns.
bell pepper– I did half of red pepper and half a green pepper to give the dish some color, but it honestly doesn’t matter
salt + pepper
eggs
milk– I used 2%, but you can also use any non-dairy milk you want.
cheddar cheese or cheese of choice
Bacon– cooked and chopped
jalapenos
spinach (optional)

The Prep:

I love this breakfast because it’s made on a sheet pan and has very little clean up!

If you do not have a smaller sheet pan, you can use a 9 x 13 baking dish.

Preheat the oven to 425℉
Spray a small sheet pan (mine is linked above) or 9 x13 baking dish with olive oil spray and add about 2 cups of hash browns onto the pan, season with salt and pepper, spreading them out across the pan, spray more olive oil on top of the potatoes- Bake on the top rack of the oven for 15 minutes.
In the meantime, fry up the bacon, chop the veggies and scramble the eggs, Add the veggies, milk cheese, salt + pepper into the eggs and stir.
After about 15 minutesthe hash browns should look golden brown, pull them out, spray a little more olive oil over the potatoes and then pour the egg mixture on top.
Top the hash browns + eggs with bacon and jalapenos.
Place the pan back into the oven on the middle rack for another 15 minutes.
*** Be sure to turn down the oven to 350℉ if you are not making this with my Mango Jerk Chicken recipe, they can both go into the oven at 425℉ if you are cooking them both at the same time, but if not, TURN THE OVEN DOWN!
In about 12-15 minutes the eggs should feel firm. Make sure they are completely cooked in the middle before pulling the egg bake out of the oven to cool down completely.
I like add some spinach into the bottom of each container, just to squeeze in some extra veggies. totally up to you!
I cut this into 8 squares and 2 squares into each container.
You can definetly do smaller or larger portions to fit your macros! (see nutrition facts below)

Tips for this Meal Prep

I have paired this meal with the Mango Jerk Chicken Bowls– both meals can be cooked in the oven at the same time with very little clean up, because they are both made on sheet pans!

First thing first, get the hash browns into the oven so they can get crispy while you make the egg mixture and prepare the jerk chicken + veggies.
While the hash browns are cooking start the rice, chop all of your veggies and cook the bacon.
When the hash browns have cooked for about 15 minutes, add the jerk chicken into the oven.
Pour the egg mixture over the hash browns and then top with bacon + jalapenos.
Place the egg bake under the jerk chicken (on the middle rack) and set the timer for 12 minutes.
Check the eggs to make sure they have set before pulling them out.
Set the timer for another 10 minutes to finish cooking the chicken.
While everything is cooling down, start cleaning up and setting out the continers.
Once everything is cool, pack away your meals!

That’s it!

Make sure you are following along on social media for more meal preps and please reach out if you have any questions!