It's Sunday morning and I'm making breakfast! To quote Mushu, the cute, spazy dragon from Mulan "...Rise and shine, Sleeping Beauty! Come on. Hup, hup, hup! Get your clothes on. Get ready. Got breakfast for ya. Look, you get porridge! And it's happy to see you!"
When I went outside with "the Squirrel" this morning, the fog (or would that be "the inversion?") was "gathering" on the trees, little ice crystals had formed and were growing off leaves and branches.
Rhododendron in the front yard.
Blackberry bush in the backyard.
Back to the recipe...
Hash Brown Egg Bake: Original Recipe Source & Instructions
http://allrecipes.com/Recipe/Hash-Brown-Egg-Bake/Detail.aspx# (Thanks to All Recipes for the recipe inspiration!)
My Version of the Hash Brown Egg Bake
1 package frozen hash browns
1/8 C bacon bits*
1 3/4 C grated cheese
1/4 t kosher salt
1/4 t Lawry's
1/4 t Onion Powder*
1 small yellow onion
8 eggs
1 3/4 C milk
3-4 dashes paprika
Fresh cracked pepper
Mix the cheese, onions, salt, and hash browns - then place in greased glass pan. *For 1/2 vegetarian version sprinkle bacon bits over half of potatoes and mix in lightly in that 1/2 of the pan. Mix eggs, milk, Lawrys, onion powder, pepper, and paprika then pour over potatoes. Bake at 350 until golden brown (about 1 hour) I ended up turning it up to 375 for the last 5-10 minutes.
Review: This will work out swimmingly for breakfast on-the-go this coming week! After Breakfast Notes: *Eric thought it was too onion-y, Em didn't care for the texture. So, apparently I'll be the one taking it for breakfast. (Squirrelly liked it.)
I love the frost :)
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