 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
A great Sunday morning brunch breakfast, and a different change from the usual bacon and eggs. This recipe can also can be baked in one casserole dish if desired, just bake a little longer. Please adjust the cheese, green onions, salt and pepper to taste. Ingredients:
8 slices bacon (or more) |
2 cups frozen hash brown potatoes |
1 1/2 cups shredded old cheddar cheese (can use more or less cheese) |
6 eggs, beaten |
1 pinch baking powder (this will make the eggs fluffy) |
1 cup milk or 1 cup half-and-half |
2 thinly sliced green onions |
salt and black pepper |
Directions:
1. Set oven to 350 degrees.
2. Butter 4 individual 1-cup shallow baking dishes or one medium-size baking dish.
3. Cook bacon in a large frypan, until crisp; drain.
4. Reserve about 3-4 tablespoons bacon drippings.
5. Fry hash brown potatoes in the bacon drippings until browned, about 10 minutes.
6. Divide potatoes evenly in the bottom of the prepared baking dishes or dish.
7. Sprinkle with cheese, then with bacon.
8. In a bowl, beat together eggs, baking powder, milk and green onions; pour evenly into dishes.
9. Bake uncovered for about 20-25 minutes, or until set.
10. Delicious!
|
|