So... a couple of Saturdays ago, The Mr. and I woke up from a long night of fun and debauchery... and on such mornings, I crave a breakfast with some carbs. Potatoes, to be specific. Since we normally don't include potatoes in our weekend morning breakfast routine, I didn't have a go-to recipe to satisfy my Carb-needs.
Enter Allrecipes.com.
Have I told you how much I love allrecipes.com? This may sound dramatic, but this website is the main reason I originally started cooking. If you create an account with them, you can have a "Daily Dish" emailed to you once a day. If it sounds good, you can print it or save it in an online recipe box; if it doesn't sound good, just delete it. Before I knew it, I had a great variety of recipes at my fingertips-- all of which seemed simple enough for a novice cook like me.
Back to Saturday morning. I needed a recipe that involved eggs, bacon, and potatoes. So I went to allrecipes.com, performed a search with those ingredients, and found this Hashbrown Egg Bake. Since it was just the two of us, I cut the recipe in half, which ended up yielding the perfect amount for us. The recipe listed here, however, listed the original amounts.
Source: Allrecipes.com
Ingredients:
1 (30 oz.) pkg. frozen hashbrown potatoes, thawed
1 lbs. bacon, cooked, drained, and crumbled
1 c. shredded cheddar, divided
1/4 tsp. salt
2 c. milk
8 eggs
pepper, to taste
paprika, to taste
1/4 tsp.
Directions:
1. In a large bowl, combine hashbrowns, bacon, 1/2 c. cheese, and salt. Spoon the mixture into a greased 9x13 baking dish.
2. Beat milk and eggs together in a large bowl. Add pepper. Pour mixture over hashbrowns. Sprinkle with paprika.
3. Bake at 350 for 45 minutes, or till golden. Remove from oven, and add remaining cheese.
Verdict: Keeper!
Bonus-- it kept well till Sunday morning, so we reheated leftovers and had an easy, but deliciously satisfying breakfast.
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