Saturday, August 8, 2009

Brunch Egg Dish

Crust
1 pkg frozen hashbrowns (24oz)
1 egg
salt and pepper

Egg Topping
7 eggs
1/2 cup milk
1 1/2 cup shredded cheddar cheese (or whatever you have )
1/4 cup onion
12 strips cooked crisp bacon

Preheat oven to 400°. Combine potatoes and 1 egg. Press into a Pampered Chef stone/cakepan, (or Pyrex), and bake for 20 minutes. Whisk eggs and milk, and microwave on high for 3 minutes. Stir, and cook an additional 3 minutes. Stir. Spread eggs evenly over baked crust. Top with bacon, and sprinkle with cheese. Bake for 10-15 minutes. Let set for 15 minutes before serving.

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