I’m iffy about breakfast for dinner but my husband loves the idea. I was short on time & thought why not?….I’ll make a skillet fritatta style egg bake…omg it turned out so yummy!!! Ok I’m in for breakfast at dinner!!!!
Breakfast for dinner – skillet egg bake
5 frozen hash brown patties (or use left over mashed potatoes)
1 tbsp oil
1/4 onion diced
1 bunch kale chopped finely (or use chopped broccoli, sausages, zucchini..)
1/2 tsp steak spice
1 tomato diced
salt & pepper
1/4 c milk
1 tsp dried basil or 1 tbsp fresh
1 tsp dried chillies (optional)
1/4 – 1/3 c grated cheese (I used mozzarella)
Defrost the hash brown patties either by leaving them out on the counter for 30 mins or zapping them in the microwave for 30-45 secs. Cook over medium heat in a non-stick pan until brown on both sides, about 5 mins per side. In another skillet, lay them on the bottom – I used a cast iron pan (what you use has to be oven safe)…Cut the patties to fit the skillet….
Next heat the skillet you cooked the hash browns in with the oil then sautee onions until soft, about 5 mins. Add kale and cook until wilted so for another couple mins. Lay the cooked kale and onions over the hash browns. Top the kale with the diced tomatoes – season with salt & pepper…..
In a bowl, whisk eggs and milk. Season with spices, salt & pepper, steak spice and chilies if desired. Pour egg mixture over tomato layer then top with grated cheese. Bake in a 400 degree oven for about 20-30 mins. Remove once cheese is super melty and eggs have set….
I served mine with sliced heirloom tomatoes, bocconcini and shredded lettuce drizzled with balsamic and olive oil.
Nice for brunch but omg even better for dinner – I admit it, I guess you can have breakfast at dinner!!!