I made 2 of these for our get-away weekend last week and they turned out great! Everyone loved. I followed the recipe with a couple tweaks - for one I added diced Canadian bacon and omitted the tomatoes, for the other I left out meat and used diced tomatoes instead of slices of plum tomatoes (I removed most of the seeds so it wouldn't make the filling too runny). This would also be good with other meats (cooked ground sausage, diced ham...) and vegetables (spinach, onion, mushroom, peppers...).
- 6 eggs
- 1 cup heavy cream
- 1/2 cup sour cream (I used light)
- 3 T. chopped fresh basil, divided (I used 1 Tablespoon dried)
- 1 1/2 t. salt
- 1/2 t. pepper
- 4 cups diced hash browns, frozen
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded parmesan cheese (I used grated)
- 3 medium plum tomatoes, sliced about 1/4" thick
Directions:
1. Preheat oven to 350'. Coat 9" deep dish glass pie plate with nonstick cooking spray. In a medium bowl, whisk together eggs, heavy cream, sour cream, 2 T. basil (or 1/2 T. dried), salt and pepper until smooth, and set aside.
2. Spread hash browns evenly into bottom of pie plate. Bake uncovered for 20 minutes. Remove from oven and sprinkle with mozzarella cheese. Arrange tomato slices on top and sprinkle with parmesan cheese. Pour egg mixture over top.
3. Bake for 40 to 45 minutes, or until eggs are set and lightly golden brown. Garnish with remaining 1 T. basil (or the other 1/2 T. dried) and additional parmesan if desired.
serves 6
 |
| I forgot to take a picture after they were baked - you can sort of see them in the back of this picture behind the coffee cake. |
I got this recipe from the back of a package of Ore-Ida hash browns.
10.31.23: Happy Halloween
10.31.22: Jen's charspookerie board
10.31.21: 🔥 week 44
10.31.20: braised short ribs in tomato bbq sauce
10.31.19: succulent garden
10.31.18: hulless pumpkin seeds
No comments:
Post a Comment