If there’s one breakfast dish that’s captured the hearts (and appetites) of home cooks this year, it’s our Hash Brown Breakfast Casserole. This crowd-pleasing favorite combines crispy shredded ...

Bake for 15 to 20 minutes ... Remove with a slotted spoon and drain on kitchen paper. Serve the poached eggs on top of the hash browns with a crack of black pepper.

Preheat the oven to 190°C (170°C fan/375°F/gas mark 5). Place the tomatoes on a baking tray, drizzle with one tablespoon of olive oil, season with salt and pepper, then roast for 30 minutes.

Place the hash brown ... the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar ...

Add cheese, mushroom, and eggs to hash brown cups and return the muffin tin to the oven for another 20-25 minutes. Remove from oven and let cool slightly before serving. A light sprinkle of salt ...

Bake, uncovered, until the egg mixture sets and it is slightly browned on top. Allow the hash brown breakfast casserole to ...

Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients well.

Bake the pretzel in the oven for 30 minutes, or until golden-brown and cooked through ... Repeat the process with the remaining eggs. To serve, spoon the corned beef hash onto four serving ...