6 Servings
Prep: 20 min.
Bake: 15 min.
Ingredients
4 bacon strips, cut into 1/2-inch pieces
2 cups frozen shredded hash browns, thawed
1 cup chopped fresh broccoli
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 to 1 teaspoon dried rosemary, crushed
6 Eggs
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Directions
In an 8-in. ovenproof skillet, cook the bacon until crisp.
Drain,reserving 2 tablespoons drippings in the skillet. Remove bacon to paper towel.
In the same skillet, add the hash browns, broccoli, green pepper,onion and rosemary; cover and cook over low heat until hash browns are golden brown and vegetables are tender, about 10 minutes.
Remove from the heat and set aside.In a large bowl, whisk the eggs, water, salt and pepper; pour overhash browns.
Top with bacon and paprika. Bake, uncovered, at 350° for 12-15 minutes or until eggs are completely set.
Yield:6 servings.
2 cups frozen shredded hash browns, thawed1 cup chopped fresh broccoli1/2 cup chopped green pepper1/2 cup chopped red onion1/2 to 1 teaspoon dried rosemary, crushed6 Eggs3 tablespoons water1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon paprika
DirectionsIn an 8-in. ovenproof skillet, cook the bacon until crisp. Drain,reserving 2 tablespoons drippings in the skillet. Remove bacon topaper towel.In the same skillet, add the hash browns, broccoli, green pepper,onion and rosemary; cover and cook over low heat until hash brownsare golden brown and vegetables are tender, about 10 minutes. Removefrom the heat and set aside.In a large bowl, whisk the eggs, water, salt and pepper; pour overhash browns. Top with bacon and paprika. Bake, uncovered, at350° for 12-15 minutes or until eggs are completely set. Yield:6 servings.
2 cups frozen shredded hash browns, thawed1 cup chopped fresh broccoli1/2 cup chopped green pepper1/2 cup chopped red onion1/2 to 1 teaspoon dried rosemary, crushed6 Eggs3 tablespoons water1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon paprika
DirectionsIn an 8-in. ovenproof skillet, cook the bacon until crisp. Drain,reserving 2 tablespoons drippings in the skillet. Remove bacon topaper towel.In the same skillet, add the hash browns, broccoli, green pepper,onion and rosemary; cover and cook over low heat until hash brownsare golden brown and vegetables are tender, about 10 minutes. Removefrom the heat and set aside.In a large bowl, whisk the eggs, water, salt and pepper; pour overhash browns. Top with bacon and paprika. Bake, uncovered, at350° for 12-15 minutes or until eggs are completely set. Yield:6 servings.
Prep: 20 min.Bake: 15 min.
Ingredients4 bacon strips, cut into 1/2-inch pieces2 cups frozen shredded hash browns, thawed1 cup chopped fresh broccoli1/2 cup chopped green pepper1/2 cup chopped red onion1/2 to 1 teaspoon dried rosemary, crushed6 Eggs3 tablespoons water1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon paprika
DirectionsIn an 8-in. ovenproof skillet, cook the bacon until crisp. Drain,reserving 2 tablespoons drippings in the skillet. Remove bacon topaper towel.In the same skillet, add the hash browns, broccoli, green pepper,onion and rosemary; cover and cook over low heat until hash brownsare golden brown and vegetables are tender, about 10 minutes. Removefrom the heat and set aside.In a large bowl, whisk the eggs, water, salt and pepper; pour overhash browns. Top with bacon and paprika. Bake, uncovered, at350° for 12-15 minutes or until eggs are completely set. Yield:6 servings.
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