Ranch Style Brunch Eggs
Yield
4 servingsPrep
15 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bacon
side, chopped |
|
| 2 | cups |
hash brown potatoes
frozen |
|
| 1 ½ | cups |
cheddar cheese
old |
*
|
| 6 | large |
eggs
beaten |
|
| 1 | cup |
milk
|
|
| ½ | cup |
scallions, spring or green onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bacon
side, chopped |
|
| 473 | ml |
hash brown potatoes
frozen |
|
| 355 | ml |
cheddar cheese
old |
*
|
| 6 | large |
eggs
beaten |
|
| 237 | ml |
milk
|
|
| 118 | ml |
scallions, spring or green onions
thinly sliced |
|
Directions
Cook bacon in large frypan until crisp.
Drain, reserving 3 tablespoons of drippings.
Sauté potatoes in drippings until browned, about 10 minutes.
Drivide potatoes among 4 individual greased 1 cup shallow baking dish es.
Sprinkle with cheese, then bacon.
Beat toghether eggs, milk and onions; pour into dishes.
Bake at 350℉ (180℃) F oven 20 to 25 minutes for until set.
Garnish.
