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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a nice do ahead breakfast item. Ingredients:
nonstick cooking spray |
2 cups frozen loose-pack diced hash brown potatoes with onion and peppers |
1 cup cut broccoli florets |
1/3 cup finely chopped cooked bacon (about 2 ounces) |
1/3 cup evaporated milk |
2 tablespoons all-purpose flour |
8 eggs - lightly beaten |
1/2 cup shredded cheddar cheese (2 ounces) |
1 tablespoon snipped fresh basil |
1/4 teaspoon black pepper |
fresh basil sprigs (optional) |
Directions:
1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes and broccoli in bottom of baking dish; top with bacon. Set aside.
2. Stir milk gradually into flour in a medium bowl. Stir in eggs, half of the cheese, the snipped or dried basil, and black pepper. Pour egg mixture over vegetables.
3. Bake in preheated oven for 40 to 45 minutes or until knife inserted near the center comes out clean. Sprinkle with remaining cheese. Let stand for 5 minutes. If desired, garnish with fresh basil sprigs. Makes 6 main-dish servings.
4. Make-ahead Tip: Assemble as above, but do not bake. Cover and refrigerate for 4 to 24 hours. Before serving, remove cover and bake as directed above.
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