Hash Brown Egg Dish
Source of Recipe
BBR
Recipe Introduction
Posted by: HollyMcDonQuick Cooking's Hash Brown Egg Dish Blue Ribbon Winner
I cook the bacon and chop up the vegetables for this hearty casserole the night before, so it only takes a few minutes to finish in the morning. When we have overnight guests, I serve it for breakfast along with blueberry muffins. My family also thinks it's good for dinneroughGA*******
List of Ingredients
3/4 to 1 pound sliced bacon
6 cups frozen shredded hash brown potatoes
1 small onion, chopped
1 medium green pepper, chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
3 tablespoons butter
6 eggs
1/4 cup milk
3/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon pepper
2 cups (8 ounces) shredded cheddar cheeseRecipe
Layer paper towels on a microwave-
safe plate. Top with four bacon strips; cover with more paper towels. Microwave on high for 4 minutes. Repeat with remaining bacon. Cool; crumble and set aside.
In a 2-1/2-qt. microwave-safe dish, combine potatoes, onion, green pepper, mushrooms and butter. Cover and microwave on high for 7-8 minutes or until the vegetables are tender, stirring once. Beat eggs, milk, salt, basil and pepper; stir into vegetable mixture. Cover and cook at 70% power for 6-8 minutes or until eggs are almost set, stirring every 2 minutes. Sprinkle with cheese and bacon. Cook, uncovered, on high for 1-2 minutes or until cheese is melted. Let stand for 5 minutes before serving.
Yield: 6-8 servings.
Editor's Note: This recipe was tested with an 850-watt microwave.
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