Egg Bake with Hashbrowns

:) On the search for yummy, filling, healthy breakfast that can be cooked ahead and reheated. It started with Salsa Egg Bake but I needed a larger serving that would be filling for both Ed and myself. And this was created. You could simplify it some for yourself by using frozen hasbrowns, but I have a 10 lb bag of potatoes that needed to be cooked (all 10 lbs are NOT in this recipe :D ) Feel free to add more veggies to your liking.

Ingredients:
12 eggs (or you could use egg beaters)
8 tablespoons hot salsa (or mild, know your preferred spice level)
1/2 cup white flour
2 tbs water
1/2 cup shredded cheese
2 slices of chicken bologna, diced (or whatever meat/ lunch meat you have on hand)
2 lbs of potatoes, peeled and shredded.
5 teaspoons vegetable oil

Preheat oven to 375.
HashBrowns First:
Preheat large skillet over medium heat. Add oil. For the hashbrowns, once the potatoes have been shredded soak them in a large bowl of cool water. Drain them through a colander and back to a bowl of fresh water until the water runs clear (this is getting out some of the starch so the potatoes don't turn gray and yucky looking.) Pat the potato shreds a bit to remove some excess water, then transfer to hot pan with oil. Stir to cook, allowing them to sit and brown some.
Spray  9x13 baking dish and pour in the cooked hash browns, spreading evenly on the bottom.
Mix together the remaining ingredients in a mixing bowl, then pour evenly over the hashbrowns.
Bake for 30-45 minutes or until knife inserted comes out clean.

YUM! :)
depending on how big you want the servings:
6 servings @ 10 PPV
8 Servings @ 8 PPV each
16 Servings @4 PPV each.

Ed and I both had this for breakfast today with some fried apples and it was sooo yummy! Ed had a 8 PPV serving size and mine was the smaller. and I am FULL :)

***Alternatively, you could cut the ingredients in half and bake in  an 8x8 dish, but I was looking for breakfast for the both of us for most of the week :)

Linked At: Recipe of the week: Eggs