Hash Brown Egg Bake in Mini Pie Pans
source: recipe and
photograph created by Peggy Bucholz for www.finedinings.com
Recipe Type: breakfast entree, eggs, bacon, hash browns
Prep Time: 10 min
Cook Time: 26 min
1 cup frozen hash brown shredded potatoes, thawed, squeezed dry
1/2 teaspoon extra-virgin olive oil
salt and pepper to taste
2 tablespoons cheddar cheese, finely grated
6 smoked bacon slices
Preheat oven to 400 degrees F.
Generously grease two 4-1/2-inch mini pie pans with extra-virgin olive
oil. Press 1/2 cup hash brown shredded potatoes into each pan pushing up the
sides also, add salt and pepper; bake for 13 minutes.
Remove from oven, top each with 1 tablespoon grated cheddar cheese.
Break an egg over the cheese, add salt and pepper, return to the oven to bake for an additional 13 minutes.
Lay bacon slices single layer between paper towels, microwave
for approximately 4 minutes or until
crisp or to your preference. Serve on a plate with the potatoes and eggs for a gourmet