Can I make this breakfast bake ahead of time?

Absolutely! Assemble everything the night before, cover, and stash it in the fridge. In the morning, just pop it in the oven and bake as directed—fresh hot breakfast without any morning fuss.

Can I substitute regular eggs for the egg whites?

Yes, you can use whole eggs exclusively if you prefer. The egg whites add extra protein and keep things light, but using all eggs gives a richer texture. Adjust the number as needed to cover the hash browns and fill the dish.

How can I tell if my bake is fully cooked?

Check the center with a knife or toothpick—if it comes out clean and the bake looks slightly puffed, you’re good to go. The cheese on top should be beautifully melted and golden.

Is this recipe vegetarian-friendly?

Absolutely, as written this bake contains no meat. Just double-check your cheese if you want to be strict about rennet. It's perfect for vegetarians!

Tomato Breakfast Bake Recipe

Description

Tomato Breakfast Bake is a flavorful and hearty breakfast casserole made with frozen hash browns, eggs, tomatoes, and melty mozzarella. Ideal for meal prep or serving a crowd, this dish combines classic breakfast flavors with a savory tomato twist, topped off with fresh chives for added brightness.

Ingredients

Units Scale

Base

336 g frozen hash browns (such as Alexia Yukon Potatoes)

Egg Mixture

3 eggs
1 full 32oz container (907 g) egg whites
1/4 cup whole milk
3/4 cup (85 g) low moisture part-skim shredded mozzarella

Additions

6 slices (85 g) tomato
1/2 tsp salt
1/4 tsp pepper
1/2 tsp paprika

Dash of cayenne pepper

Chives, chopped (for garnish)

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Instructions

Preheat Oven – Preheat your oven to 375°F (190°C) to ensure even cooking of the casserole.
Prepare Baking Dish – Lightly grease a large baking dish with non-stick spray or butter to prevent sticking.
Layer Hash Browns – Evenly spread the frozen hash browns on the bottom of the prepared baking dish, creating a solid base.
Mix the Egg Mixture – In a large bowl, whisk together the eggs, egg whites, whole milk, shredded mozzarella, salt, pepper, paprika, and a dash of cayenne pepper until well combined.
Add Tomatoes – Layer the sliced tomatoes evenly over the hash browns in the baking dish.
Pour Egg Mixture – Carefully pour the egg mixture over the hash browns and tomatoes, ensuring even distribution.
Bake – Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the eggs are fully set and the top is lightly golden.
Garnish and Serve – Remove from the oven, let it cool for a few minutes, then garnish with chopped chives before slicing and serving.

Notes

For a richer flavor, use half-and-half or whole milk in place of regular milk.
Substitute cheddar or another cheese for mozzarella if desired.
Add cooked vegetables or breakfast meat (like spinach or bacon) for extra flavor.
Store leftovers in the refrigerator for up to 3 days; reheat in the microwave or oven.
This dish can be assembled ahead and baked fresh in the morning.

Nutrition

Serving Size: 1/6 of bake
Calories: 180
Sugar: 2g
Sodium: 480mg
Fat: 6g
Saturated Fat: 2.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 15g
Cholesterol: 90mg