Keto Sheet Pan Hash Brown Frittata
A hearty breakfast casserole that feeds a crowd with minimal effort. Crispy hash browns form the base while sauteed bell peppers, onions, and spinach add color and nutrition. Tangy feta cheese balances the rich eggs, and optional red pepper flakes provide gentle heat. Perfect for weekend brunches, meal prep, or feeding a large family. The sheet pan method makes this frittata extra thick and fluffy compared to stovetop versions, while ensuring even cooking throughout.
Ingredients
- 3 tbsp oil or butter, divided
- 16 oz frozen hash brownsdiced roasted potatoes1:1vegetarian
use leftover roasted potatoes
- 1 red onion, thinly sliced
- 1 large bell pepper, sliced into strips
- 5 oz spinach
- 18 large eggs
- 1 cup milk
- 2 teaspoon coarse kosher salt, adjust if using table salt
- ¾ tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried parsley
- 7 oz feta cheese, crumbled
- ½ teaspoon red pepper flakes, for topping(optional)
Instructions
- 1
Preheat oven to 375°F and line baking sheet with parchment if not nonstick
- 2
Heat 2 tablespoons oil or butter in skillet over medium heat and cook hash browns until crispy, about 10 minutes
- 3
In separate skillet, heat remaining 1 tablespoon oil, cook onion for 1 minute, add bell pepper and cook 2-3 minutes until softened, then add spinach until wilted
- 4
Whisk eggs, milk, salt, pepper, garlic powder, onion powder, oregano, and parsley in large bowl
- 5
Spread cooked vegetables and hash browns on sheet pan with one-third of feta, pour egg mixture over and stir gently
- 6
Sprinkle remaining feta on top with red pepper flakes if using
- 7
Bake for 20 minutes or until eggs are set, then cool slightly before slicing
Tips
Use a well-seasoned cast iron or nonstick sheet pan to prevent sticking. If using stainless steel, be generous with the oil or parchment paper.
Make sure hash browns are fully crispy before assembling - soggy potatoes will make the frittata watery and less appealing.
Let the frittata rest for 5-10 minutes after baking to firm up before slicing, which prevents it from falling apart when served.
Good to Know
Refrigerate covered for up to 4 days. Reheat individual portions in microwave or warm whole pan in 300°F oven.
Can be assembled night before and baked in morning. Add 5-10 minutes to baking time if starting from cold.
Serve warm or at room temperature. Great with hot sauce, salsa, or fresh herbs like chives or dill.
Common Mistakes
Don't skip crisping the hash browns to avoid soggy texture
Avoid overbaking or eggs will become rubbery and dry
Don't forget to let it rest before cutting or pieces will fall apart
Substitutions
use leftover roasted potatoes
FAQ
Can I make this ahead of time?
Yes, assemble the night before and bake in the morning, adding 5-10 extra minutes to account for the cold start temperature.
What if I don't have a sheet pan?
Use a 9x13 inch baking dish instead. The frittata will be slightly thicker and may need an extra 5 minutes of baking time.
How long will leftovers keep?
Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole pan in a 300°F oven.