Hashbrown Queso Breakfast Skillet

Servings: 4
Prep Time: 10 minutes
Cook Time: 1 hr 20 minutes


  • 1 Tbsp olive oil
  • 1 lb frozen shredded hash brown potatoes, thawed
  • 2 eggs (for crust)
  • 1 tsp salt
  • 1 tsp pepper
  • 8 oz package Good Foods Queso Dip
  • 6 slices bacon, cooked and crumbled
  • 1 large tomato, diced
  • 5 large eggs (for topping)
  • Chives, chopped for garnish
  • Salt and pepper to taste



  1. Preheat oven to 400°. Add oil to a large cast iron skillet, coating evenly.
  2. Combine hashbrowns, two eggs, salt and pepper in a bowl. Pour into skillet 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 Queso 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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