Arkansas Breakfast Casserole |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I derived this recipe from THE COUNTRY FAIR COOKBOOK by L. Stallworth/R. Kennedy. I am sure you could substitute frozen hash browns for the cubed cooked potatoes. Ingredients:
6 slices bacon, cut in 2 inch pieces |
1 small green pepper, chopped |
2 tablespoons finely chopped onions |
6 cups cubed cooked potatoes |
1/2 cup shredded sharp cheddar cheese |
6 eggs, lightly beaten |
salt and pepper |
Directions:
1. In a large heavy skillet, cook the bacon over moderate heat until crisp.
2. Remove the bacon to drain.
3. Pour off all but 3 tablespoons of drippings.
4. Heat the drippings in pan until it sizzles.
5. Add the green pepper, onion and potatoes and cook over medium heat until potatoes are browned, stirring gently.
6. Sprinkle on the cheese and stir until it melts.
7. Add the eggs and cook, stirring gently, until the eggs are set.
8. Season with salt and pepper.
9. Sprinkle on the crumbled bacon and serve at once.
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