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Texas Haystack Frittata

Chef Brent

Prep Time:

5 minutes

Cook Time:

10 minutes


8 servings


1  pkg.  H-E-B Frozen Hash Browns

10  eggs

3  Tbsp.  heavy whipping cream

1/2  c.  extra sharp cheddar, shredded

1/2  c.  H-E-B Fully Cooked Bacon, chopped

1/2  pkg.  H-E-B Ready, Fresh, Go! Pico De Gallo, medium

2  Tbsp.  grapeseed oil


Preheat a large sauté pan on medium heat. Turn oven to low broil.

Meanwhile cook frozen hash browns according to package directions.

Wisk together eggs, cream and half of shredded cheese.

Add half of oil to sauté pan. Toss in bacon and pico de gallo. Saute for 2 minutes.

Splash in remainder of oil and pour in egg mixture. Stir ingredients to incorporate and turn heat to medium low. Continue to move eggs around and use rubber scrapper to ensure frittata does not stick to the bottom of hot pan.

When eggs are 75% done, add crispy hash browns to the top. Place into oven for additional 5 minutes.

Remove from oven and let cool 5 minutes before serving. Add second half of cheese to the top while cooling.

Slice into 8 pieces to serve.
Nutritional Information
No Nutritional Information Available
Chef Brent

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