Hash Brown Egg Bake in Mini Pie Pans
source: recipe and
photograph created by www.finedinings.com
a super easy gourmet breakfast to serve
overnight guests
2 servings
1 cup frozen hash brown
potatoes shredded, thawed, squeezed dry
1/2 teaspoon extra-virgin olive oil
salt and pepper to taste
2
tablespoons cheddar cheese, finely grated
2 eggs
6 smoked bacon slices
Generously grease two 4-1/2-inch mini pie pans with extra-virgin olive
oil. Press 1/2 cup potatoes into each pan pushing up the
sides also, add salt and pepper; bake at 400° 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 for an additional 13 minutes.
Lay bacon slices single layer between two 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
breakfast.
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