Chef John Folse's Hash Brown Egg Bake - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Hash Brown Egg Bake

Prep Time: 1 1/2 Hours
Yields: 8 Servings

Comment: After a night of overindulgence, there’s nothing better to set you straight than a hearty breakfast or brunch. This bracing egg bake will leave you energized for the next Mardi Gras bash.

Ingredients:
1 (32-ounce) package frozen cubed hash browns, thawed
1 pound sliced bacon, cooked and crumbled
1 cup shredded Cheddar cheese 
1/4 cup diced red bell peppers 
1/4 cup diced green bell peppers 
1/4 cup sliced green onions 
1/4 cup chopped parsley 
1/2 tsp salt 
1/4 tsp cracked black pepper
8 eggs
2 cups milk
dash of paprika

Method: In a large mixing bowl, combine hash browns, bacon, 1/2 cup cheese, bell peppers, green onions, parsley, salt and black pepper. Mix well. Preheat oven to 350°F. Spoon mixture into a greased 13” x 9” x 2” ovenproof dish. In medium mixing bowl, beat eggs and milk until smooth. Pour over hash brown mixture. Bake uncovered 45–50 minutes or until golden brown. Remove from oven and top with remaining cheese.
NOTE: Dish may be prepared in advance, covered and refrigerated overnight. Remove from refrigerator 30 minutes before baking.

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