Sunday, May 2, 2010

Egg, Bacon, & Potato Brunch Bake

1/4 cup butter

1/4 cup chopped onion

1/4 cup chopped red bell peppers

1/4 cup chopped green bell peppers

8 eggs

1 cup sour cream

1 1/2 teaspoons Lawry's seasoned salt (or more to taste)

1/2 cup crumbled bacon

1 1/2 cups Frozen Southern Style Hash Browns, partially defrosted

1 cup grated cheddar jack cheese

1.Preheat the oven to 350°.

2.While the oven is heating, place the butter in a 9" deep-dish pie pan or 2 quart casserole dish and put it in the oven to melt.

3.When the butter has melted, add the onion and peppers. Stir, then return the mixture to the oven for 10 minutes.

4.While the peppers and onions are cooking, whisk together the eggs, sour cream, and seasoning salt.

5.Stir in the bacon and hash browns.

6.Pour the mixture over the onion/pepper mixture and stir a little to mix, making sure you don’t scrape the bottom of the dish.

7.Sprinkle with the cheese and bake in the preheated oven for 35-40 minutes or until a knife inserted in the center comes out clean.

8.If making ahead, remove from the oven and cool to room temperature; cover tightly and refrigerate.

9.One hour prior to serving remove from the refrigerator and let sit at room temperature 25 minutes.

10.Cover with foil and bake about 20 minutes at 350°.

11.Uncover and bake 5 more minutes.

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