No Fuss Oven Baked Breakfast! |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is so easy and great for the weekend. My sweet husband surprised me with breakfast one morning and I loved this dish. Hope you enjoy!Originally from a cookbook called Grandma's touch Ingredients:
2 tablespoons butter |
2 cups hash brown potatoes |
14 teaspoons salt |
1/4 teaspoon pepper |
1 tablespoon butter |
1/2 cup onion |
1/2 cup green pepper |
1/2 cup mushroom |
2 teaspoons flour |
3/4 cup ham |
3 eggs |
1/2 cup milk |
1/2 cup cheese |
Directions:
1. In skillet, melt 2 tbsp butter. Add potatoes. Cook, stirring frequently, until brown. Add salt and pepper. Line the bottom and sides of a greased pie plate with the potatoes.
2. In skillet, melt 1 tbsp butter; cook chopped onion,chopped pepper and chopped mushrooms until tender. Stir in flour and ham.
3. Beat eggs and milk together.Add to ham mixture. Pour into potato lined plate.
4. Bake at 350 for 20 minutes. Remove and sprinkle grated cheese on top. Bake an additional 10 minutes or until omelet is set and cheese is melted. Enjoy!
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