Thursday, 1 October 2009

Country Breakfast Bake




This is one of my favourite breakfast dishes. I actually make it more often for dinner because I love having big breakfasts for dinner. :) I guess the amount of greasy dishes isn't something I look forward to cleaning up first thing in the morning.

1/4 cup green onions, chopped
1/4 cup red pepper, chopped
3 cups frozen hashbrown potatoes
4-6 bacon slices, partially cooked and chopped
3 tbsp bacon drippings or vegetable oil (I prefer the bacon drippings)
4 eggs
To taste salt and pepper
1/2 cup Cheddar or Monterey Jack cheese, grated

Preheat oven to 450F. Sprinkle green onion and red pepper in a 9" square baking dish. Add hashbrowns, bacon and bacon drippings; mix well and spread evenly over bottom of dish. Bake for 20 minutes; stirring mixture after 10 minutes.
Reduce oven temperature to 325F. Remove baking dish from oven and make 4 impressions in potato mixture with the back of a wooden spoon. Break an egg into each impression. Sprinkle with salt and pepper. Return to oven; continue baking for 15 minutes or until eggs are set. Remove from oven. Sprinkle grated cheese evenly over eggs.

Tip: This recipe can easily be doubled and baked in a 9x13" pan.
Originally from: Pampered Chef's "Stoneware Sensations" cookbook (p. 32)

1 comment:

Mags said...

I'm definitely bookmarking this one Laurie. I love the one pan method!

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