Hashbrown Queso Breakfast Skillet

A savory and flavorful skillet, a perfect addition to your brunch menu!

Servings: 16

Prep Time: 10 minutes

Cook Time: 1 hr. 20 minutes

Ingredients: 

• 3 Tbsp olive oil 
• 4 lb. frozen shredded hash brown potatoes, thawed 
• 8 eggs (for crust) 
• 3 Tsp salt 
• 2 Tsp pepper 
• 1 x 2Lb bag Good Foods Dairy-Free Queso Style Dip 
• 12 slices bacon, cooked and crumbled 
• 4 large tomato, diced 
• 16 large eggs (for topping) 
• Chives, chopped for garnish 
• Salt and pepper to taste 

Directions:

1. Preheat oven to 400°. Add oil to a 2” steam table pan, coating evenly. 
2. Combine hashbrowns, two eggs, salt and pepper in a bowl. Pour into 2” steam table pan t and press down firmly to create a crust. Bake for 45-60 minutes or until golden brown. 
3. Remove from oven. Top with Good Foods Dairy-Free Queso Style Dip, bacon, and tomatoes. Crack five remaining eggs over the top, spacing evenly around skillet. Bake for 15-20 minutes or until egg whites are set but yolks are slightly runny. 
4. Garnish with chives and add salt and pepper to taste. Serve warm.    

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