Country Breakfast Bake

INGREDIENTS

1/4 cup green onions with tops, chopped

1/4 cup red bell pepper, chopped

3 cups frozen Southern-style hash brown potatoes

4  slices bacon, partially cooked, cut up

3 tablespoons vegetable oil or bacon drippings

4  eggs

  Salt and ground black pepper to taste

2 ounces Colby and Monterey Jack cheese blend, shredded (1/2 cup)

DIRECTIONS

1

Preheat oven to 450ºF. Chop onions and bell pepper using Food Chopper; place in Square Baker. Add potatoes, bacon and oil; mix well and spread evenly over bottom of Baker. Bake 20 minutes, stirring potato mixture after 10 minutes.Reduce oven temperature to 325ºF. Remove baker from oven and make 4 impressions in potato mixture with back of Bamboo Spoon. Break an egg into each impression. Sprinkle with salt and black pepper. Return to oven; continue baking 15 minutes or until eggs are set. Remove from oven. Using Rotary Grater, shred cheese evenly over eggs.

Yield:

  ,
4 servings of  

Nutrients per serving:

Calories 350, Fat 22 g, Sodium 320 mg, Dietary Fiber 2 g

U.S. Diabetic exchanges per serving: No information is currently available.

Cook's Tips:

Recipe can be doubled and baked in the Rectangular Baker.