This breakfast bake starts out with a two ingredient dough, and a mixture of toppings are added for a delicious breakfast on the go.
Prep Time::10 mins
Bake Time::37 mins
Total Time::47 mins
Servings::8
Ingredients
1 cup Greek yogurt
1 ¼ cups self-rising flour, plus more for kneading
1 teaspoon carne asada seasoning (such as Lawry's®)
cooking spray
5 large eggs
1 cup shredded Colby cheese
1 cup frozen shredded hash brown potatoes, thawed
2 tablespoons salsa
4 slices bacon
green onions for garnish (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spray a sheet pan with nonstick cooking spray.
Mix Greek yogurt, flour, and carne asada seasoning together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with self-rising flour, and knead for about 5 minutes until smooth. Continue adding flour as needed if the dough is too sticky.
Knead dough for about 5 minutes until smooth.
Shape dough to fit into sheet pan.
Bake dough in the preheated oven for 12 minutes.
Meanwhile, stir together eggs, cheese, hash browns, and salsa in a bowl.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 7 minutes. Remove bacon to a drip line tray. Let cool before roughly chopped bacon.
Pour egg mixture over dough. Sprinkle bacon over the top.
Cook until eggs are set, about 25 minutes.
Remove from oven and top with chopped green onions. Allow to cool slightly before serving.
Cook's Note:
The salsa I used is a roasted Carolina reaper salsa, and is hotter than most salsa. If you're using a mild salsa, adjust accordingly.