Eggs & Hashbrown Pie
This is a recipe my Mother would have called “A Bride‘s Dish“...very simple and few dishes to wash afterward...It is also yummy and easily adjusted to taste...add jalapeños for an added kick or ham or sausage for extra heartiness!
Ingredients:
- 8 slices bacon
- 6 eggs
- 1/2 cup milk
- 3 cups frozen hash brown potatoes, thawed
- 1/3 cup chopped sweet Vidalia onions
- ½ tsp. salt
- ½ tsp. fresh black pepper
- 1 1/2 cups shredded Cheddar cheese, divided
Directions:
1. Place bacon in a large skillet. Cook over medium high heat until thoroughly cooked. Drain, crumble, and set aside.
2. Preheat oven to 350 degrees. Lightly spray a 9x13 inch baking dish with a non-stick cooking spray.
3. In a bowl, beat together the eggs and milk. Stir in the bacon, hash browns, Vidalia onions, and 1 cup shredded Cheddar cheese. Pour into the prepared baking dish.
4. Bake 35 to 45 minutes, or until a knife inserted in the center comes out clean. Sprinkle the remaining Cheddar cheese, and continue baking for 3 minutes, or until the cheese is melted.
*I like to substitute ½ of the cheddar cheese for pepper jack, when My Farmer wants a little more heat to this dish.
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