This works great as a meal any time, not just for breakfast. It could also be partially prepared ahead (up until baking) and then baked off in the morning. It is also very delicious as leftovers. You could substitute some leftover pasta for the hashbrowns too.
1/2 package shredded hashbrowns
2 T (vegetable) oil
2 T minced onion
7 eggs
1/2 c. milk
1 tsp. dill
2 tsp. Frank's red hot sauce
1/4 c. ham slices, minced
1/3 c. mozzarella
salt
pepper
In a high-sided, oven-safe skillet, heat 2 T. oil over medium high heat. Add hashbrowns and onions, season with salt and pepper, press firmly with a spatula and let cook for 5-7 minutes. Turn over in sections and remove from heat. Meanwhile, in a medium mixing bowl, combine eggs, milk, dill, and hot sauce and whisk briskly. Layer ham and cheese on top of hashbrowns and pour eggs over top. Season with salt and pepper. Bake in skillet at 350 for 20-25 minutes, until eggs are fluffy and golden. Serve hot, with additional hot sauce if desired.
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