Serve this deliciously
easy breakfast casserole with fresh seasonal fruit and good coffee.
Ranch-Style
Brunch Eggs
- 8 strips bacon
2 cups frozen hash brown potatoes
1 1/2 cups shredded cheddar cheese
6 large eggs
1 cup milk
- Salt and ground pepper
to taste
1/2 cup sliced green onion
- Cook strips of bacon in
a large skillet until crisp. Drain, reserve the drippings.
- Preheat oven to 350°F
(175°C).
- In the same skillet saute
frozen hash brown potatoes until browned, about 10 minutes. Transfer
potatoes to a shallow, greased 8-inch or 9-inch baking dish.
Sprinkle with shredded cheddar cheese and lay bacon across top.
- In a medium bowl beat
together eggs, milk, salt, pepper and green onions, pour over
the bacon .
- Bake for 20 to 25 minutes,
or until the center is set. Serve hot.
Makes 4 servings.
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