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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Hashbrown and egg bake - perfect for brunches when you have overnight guests. I make mine in the oven, but my mom always made it in a large electric skillet. Either way works great. Ingredients:
1 lb frozen shredded hash browns |
1 small onion, chopped |
1 small green pepper, chopped |
12 eggs, beaten |
2 cups shredded cheddar cheese |
1 lb bacon, cooked crispy and crumbled |
salt |
pepper |
2 tablespoons cooking oil |
Directions:
1. Heat oven to 400. Drizzle cooking oil in a 9x13 pan. Put pan in the oven to heat the oil for 3 or 4 minutes.
2. Add in the pkg of hash browns, 1/2 of the chopped onion. Sprinkle with salt and pepper.
3. Bake for 10 minutes, or until edges start to brown. Turn hash browns over in sections and cook 10 min longer.
4. Pour eggs over the hash browns slowly, add remaining onions and green peppers.
5. Bake at 350 for 5-10 minutes or until eggs are set.
6. Sprinkle with cheese and bacon and bake 5-10 minutes longer, or until cheese is melted and bubbly.
7. Remove and cut into squares.
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