Brunch all on one pan. Hash browns, red peppers and kale topped with eggs are baked on a sheet pan—a whole meal and minimum mess.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
3 tablespoons Land O Lakes® Butter with Canola Oil
1 (20-ounce) package refrigerated shredded hash brown potatoes
1 medium (1 cup) red bell pepper, finely chopped
1 medium (1 cup) onion, finely chopped
3/4 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups (3 ounces) stemmed, chopped kale
4 ounces (1 cup) shredded Cheddar cheese, divided
4 large Land O Lakes® Eggs
Heat oven to 450°F.
Heat Butter with Canola Oil on half sheet pan in oven 1 minute or until melted.
Combine hash browns, bell pepper, onion, garlic salt, salt and pepper in large bowl; stir to combine. Spread mixture evenly over pan. Bake 15 minutes; stir. Bake additional 15 minutes.
Add kale; stir. Bake 5 minutes. Reduce oven to 400°F.
Stir 1/2 cup cheese into hash brown mixture. Form 4 mounds with hash brown mixture. Create indentation in each mound with back of large spoon. Crack 1 egg into each nest; sprinkle remaining cheese evenly over eggs.
Bake 10-15 minutes or until eggs are desired doneness. Serve immediately.
FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.
Bunny Cream Puffs, Hot Cross Buns, and Easter Bonnet Cheese Spread are just a few of the fresh recipes in this collection that are sure to put a spring in your step.