Tuesday, May 18, 2010

Eggscellent Egg Casserole

This recipe is coming from my sister, Jana. I am lucky to come from a family of great cooks. We always have this on Christmas morning. Now I am off to eat some scrabbled eggs because looking at this has made me hungry!!

1/4 C. Butter
2 C. Frozen Hash browns
1/2 lb. Cooked and crumbled bacon (pat dry in paper towels)
6 Eggs
3/4 tsp. salt
pepper to taste
2 c. milk
1/2 c. cheese shredded
1/2 green bell pepper cut up (optional)
You can add parsley, oregano and dill if you want. To give it a little something else.

Melt the butter and then add hash browns. Cook until the hash browns have browned. Put in a square pan (I use 8x8.) Add the layer of bacon over the hash browns. Beat the eggs with the salt and pepper, milk and your herbs. Pour over the mixture in the pan. Bake at 350 for 50 minutes (give or take 5 on each side), until set. Add the cheese to the top and let melt. You can double this in a 9x13 pan and cook for 1.5 hours.
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