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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
8 strip(s) bacon cut into 1/2 inch pieces |
2 cup(s) frozen shredded has browns thawed |
1 cup(s) broccoli chopped |
1/2 cup(s) red onion chopped |
1/2 teaspoon(s) fresh rosemary chopped |
6 eggs |
3 tablespoon(s) water |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
Directions:
1. In an 8 inch ovenproof skillet, cook bacon until crip. Remove bacon and drain, reserve 2 T drippings in skillet. To skillet, add has browns, broccoli, onion and rosemary; cover and cook on low heat until hash browns are browned and veggies are tender, about 10 min. Remove from heat. Beat eggs, water, salt and pepper; pour over hash browns. Top with bacon. Bake uncovered 12-15 min 350 or until eggs are set.
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