New Year's Breakfast
1/2 a 32 oz. (1 lb.) pkg. frozen shredded hash brown potatoes
4 lg. eggs, room temperature
1 c. half and half
1/2 tsp. salt
1/2 tsp. ground black pepper
1/3 c. finely chopped onion
1 c. shredded mild cheddar cheese
2 c. chopped cooked fresh, frozen (or leftover) collard greens, squeezed dry
1 c. cooked chopped bacon
Preheat oven to 425 degrees. Defrost potatoes and pat into a 9-inch round pie pan to make bottom "crust" and sides. Brush with melted butter. Bake at 425 degrees for 25 minutes. Then put under broiler for a few minutes to brown further.
Bring oven down to 350 degrees. In large bowl, lightly beat eggs, half and half, salt, pepper, and onion, set aside. On bottom of crust, sprinkle 1/2 cup cheese. Add greens and bacon.
Pour egg mixture into crust, sprinkle with remaining cheese. Bake 40 to 50 minutes or until knife inserted in center comes clean. Let stand approximately 10 minutes before cutting.
4 lg. eggs, room temperature
1 c. half and half
1/2 tsp. salt
1/2 tsp. ground black pepper
1/3 c. finely chopped onion
1 c. shredded mild cheddar cheese
2 c. chopped cooked fresh, frozen (or leftover) collard greens, squeezed dry
1 c. cooked chopped bacon
Preheat oven to 425 degrees. Defrost potatoes and pat into a 9-inch round pie pan to make bottom "crust" and sides. Brush with melted butter. Bake at 425 degrees for 25 minutes. Then put under broiler for a few minutes to brown further.
Bring oven down to 350 degrees. In large bowl, lightly beat eggs, half and half, salt, pepper, and onion, set aside. On bottom of crust, sprinkle 1/2 cup cheese. Add greens and bacon.
Pour egg mixture into crust, sprinkle with remaining cheese. Bake 40 to 50 minutes or until knife inserted in center comes clean. Let stand approximately 10 minutes before cutting.