Hey Amy!

Reader Jerry wrote last week that he is a “big breakfast guy” and wanted more breakfast recipes.  Now I am not sure if he likes big sized breakfasts or if he just loves breakfast so I am going to give him some hearty recipes and some not so hearty (in case he is entertaining a dainty flower).

This recipe is a great ‘all inclusive’ type dish.  It can be the only thing you serve or it can serve as the potato contribution to the meal.  I have used it both ways.

Ingredients:

4 large eggs
1/4 c. milk
1/2 tsp. salt
ground pepper
6 green onions, including some tender green tops, sliced
3 c. frozen hash brown potatoes, thawed
1/2 c. grated Cheddar cheese
4 thick slices bacon, cooked and crumbled
1/2 c. grated Monterey Jack cheese

Preheat oven to 350.  In a large bowl, whisk together eggs, milk, salt, and pepper to taste.  Add onions, hash browns, cheddar and bacon and mix well.  Pour into lightly sprayed pie plate.  Bake until set, about 25 minutes.  Sprinkle with Monterey Jack and and return to oven for just a few minutes to melt cheese.  Cut into wedge slices and chow down!

I substitute the bacon with turkey bacon sometimes.  And if you want to switch up the flavors, use pepper Jack or other flavors of cheese. Enjoy!

xo–me

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