1/2 bag frozen hashbrowns
5-6 slices bacon, cooked
8 oz fresh mushrooms
1 green pepper, chopped
1 onion, chopped
1 cup cheddar cheese, shredded
1. Place hashbrowns in an oven-safe skillet and begin to cook. Meanwhile, in a separate frying pan, cook bacon (or cook in the oven if you wish). Remove bacon from pan and set aside. Drain fat and use the pan to sautee the onion, mushrooms and green pepper. When they are soft, add to the hash brown pan. Mix and continue to cook over medium heat.
2. Scramble eggs in the empty frying pan.
3. Crumble bacon and add to hash brown and veggie mixture. Place eggs on top. Cover with shredded cheese.
4. Transfer to oven and bake at 375 for 20-25 minutes until cheese is melted and starting to brown.
We had this on Sunday morning before church and since the FD and my bro were cooking, there is quite a bit more cheese on top of the dish than I would have liked! However, it was still delicious.
Makes 6 servings (or 4 if you have my fabulous dude and my brother in the mix....)
This recipe is being linked at the Ultimate Recipe Swap: Breakfast Edition