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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This bacon-topped pie is a tasty and convenient addition to a brunch menu. It's great to serve overnight guests because you prepare it the night before and bake it in the morning, explains Janet Hill of Sacramento, California. Ingredients:
5 eggs |
2-1/2 cups frozen shredded hash brown potatoes |
1 cup (4 ounces) shredded monterey jack cheese |
1/2 cup shredded sharp cheddar cheese |
2/3 cup picante sauce |
2 green onions, sliced |
1/4 teaspoon salt |
6 bacon strips, cooked and crumbled |
additional picante sauce, optional |
Directions:
1. In a bowl, beat eggs. Stir in the hash browns, cheese, picante sauce, onions and salt. Pour into a greased 9-in. pie plate. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Bake at 350° for 25 minutes. Sprinkle with bacon; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Serve with additional picante sauce if desired. Yield: 6 servings.
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