Monday, November 23, 2009

Breakfast Eggs'travaganza

This comes from The Worldwide Ward Cookbook (Jana Bailey).

1/4 cup butter
4 cups frozen hash browns
1 lb. bacon, cooked, drained and crumbled OR sausage/ham
12 eggs
1 1/2 tsp. salt
pepper to taste
4 cups milk
2 Tb. parsley, chopped dried (or use fresh)
1 cup cheese, shredded

Melt butter. Add frozen hash browns. Cook until brown. Put in bottom of 9 x 13 pan. Scatter bacon over top of hash browns (I used cut up sausage links). Beat the eggs, salt, pepper, and milk. Add parsley. Pour gently over the hash browns and bacon. Bake at 350 for 45-60 minutes or until set. Sprinkle cheese on top and let it melt. Option: Add 1 can cream of chicken soup and 1/2. cup green pepper (I didn't add this). Makes 12 servings.

I changed the recipe from the original to fit this pan. If you only want to make an 8 inch square pan, just half the recipe.

Note: The cooking time may be longer for this larger sized pan.

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