Thursday, May 29, 2014


1 dozen eggs
1 cup milk
2 lbs of hash brown potatoes (you can use frozen hash brown, just cook an extra hour)
1 lb of bacon-cooked, drained and cut into pieces ( or you can use any of your favorite breakfast meat)
1/2 cup onions-diced
3 cups cheddar cheese-shredded
1/4 teaspoon dry mustard
1/4 teaspoon garlic powder
1 tsp salt and 1/2 tsp of pepper

Beat eggs until well blended. Next, add the milk, garlic powder, mustard, 1 tsp salt and 1/2 tsp pepper, and beat it in. Set this aside. Layer potatoes and sprinkle 1/3 of the onions on top. Next sprinkle 1/3 of the bacon. Add 1 cup of cheese to the top. Repeat the layering 2 more times. Pour the egg mixture over the layers. Cook for 6 to 7 hours on low.

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