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Receta Breakfast Bacon and Egg Casserole
by myra byanka

Breakfast Bacon and Egg Casserole

Adapted from Betty Crocker's "Impossible Pie" from the 70s.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 6

Wine and Drink Pairings: biscuits and gravy

Ingredientes

  • 8 strips bacon, chopped, cooked, fat reserved
  • 1 1/2 cups frozen hash browns, Potatoes O'Brian type
  • 2 scallons, chopped
  • 2 large eggs
  • 1 cup whole milk
  • 1 cup AP flour
  • 1 tbs. butter
  • 1/2 cup grated Parmesan cheese or other cheese of choice
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Direcciones

  1. Heat oven to 425 F.
  2. Beat the eggs, milk, salt, and pepper in a bowl.
  3. Add the flour and combine (mixture should be lumpy).
  4. Cook the bacon, add it to egg mix.
  5. Cook the scallions in the bacon fat, remove.
  6. Add 2 tbs. butter and the potatoes.
  7. Cook over medium high heat until the potatoes are golden brown.
  8. Mix all the ingredients together in the bowl and pour into a 9x9 pan or a 2 qt. baking dish.
  9. Cook until puffed and golden, about 30 minutes.