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Make-Ahead Breakfast Bars

Rated as 4.56 out of 5 Stars
2

"I like to make a batch of these and then cut them and wrap single servings in foil to have handy in the freezer for the week. Much cheaper than the freezer breakfasts from the store and you can basically add/substitute whatever ingredients you want or have handy."
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Ingredients

50 m servings 233
Original recipe yields 6 servings (1 8x11-inch dish)

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x11-inch casserole dish with cooking spray.
  2. Mix hash browns, eggs, ham, Cheddar-Jack cheese, onion powder, salt, and pepper together. Pour mixture into the prepared dish. Shake dish gently from side to side to level out ingredients.
  3. Bake, uncovered, in the preheated oven until top starts to brown, about 40 minutes. Cool before cutting into bars.

Footnotes

  • Cook's Note:
  • Bake time is for frozen potatoes. If you are using defrosted hash browns or choose to substitute fresh potatoes, your cook time will be shorter.

Nutrition Facts


Per Serving: 233 calories; 17.7 14.9 13.9 153 571 Full nutrition

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Reviews

Read all reviews 50
  1. 66 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These are great to have for the morning commute breakie. I lined the pan with parchment instead of using the oil. They popped out and were super easy to cut into bars.

Most helpful critical review

It had too many potatoes for my taste, but I suppose that's ok for most folks. I did increase the eggs to 6 & added a pinch of Lawry's salt, but thought it was still a bit bland. Perhaps with ...

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These are great to have for the morning commute breakie. I lined the pan with parchment instead of using the oil. They popped out and were super easy to cut into bars.

Very good! I have been looking for a recipe I could make at home to replace the store bough frittatas. I didn’t know if I’d like it with the hash browns since I thought it may be too many carbs ...

LOVED THIS I used Lawry’s salt and no pepper and then I baked using jumbo muffin tins. We ate the first round for lunch with fresh corn on the cob. This is a new favorite! Next time I’m going t...

Made these this morning after thawing hash browns. I sauteed a thick slice of Vidalia onion and 1/2 of a green bell pepper first before adding to mixture. These were golden brown in about 38 m...

It had too many potatoes for my taste, but I suppose that's ok for most folks. I did increase the eggs to 6 & added a pinch of Lawry's salt, but thought it was still a bit bland. Perhaps with ...

This recipe is so simple and easy to make. It’s one of those “why didn’t I think of that recipes.” I added onions and extra cheese to mine and they turned out great! So delicious!! I will defini...

I will make this again, it was a hit for a breakfast for the kids. I will add an extra egg or two.

I really liked this recipe. I did however make some changes. I noticed that 4 eggs doesn't seem to be enough. Therefore, I added 2 more and it came out perfect. Now, it does take a bit for it t...

Kids liked this for quick breakfast item