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


  • 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 


  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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