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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Good for a weekend breakfast/brunch with family. :D Ingredients:
6 eggs |
1 cup heavy cream |
1/2 cup sour cream |
3 tablespoons fresh basil, chopped, divided |
1 1/2 teaspoons salt |
1/2 teaspoon ground black pepper |
4 cups hash browns |
1 cup mozzarella cheese |
3 medium plum tomatoes |
1/4 cup parmesan cheese |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Coat a 9-inch deep dish glass or stone with non-stick cooking spray.
3. In a medium bowl whisk together eggs, heavy cream, sour cream, 2 tablespoons of the basil, salt and pepper until smooth; set aside.
4. Spread hash browns evenly into bottom of deep dish; bake uncovered for 20 minutes.
5. Remove from oven and sprinkle with mozzarella cheese.
6. Arrange tomato slices on top and sprinkle with Parmesan cheese.
7. Pour egg mixture over top.
8. Bake for 40 to 45 minutes, or until eggs are set and lightly golden brown. Garnish with remaining basil and additional Parmesan cheese if desired.
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