Down-On-The-Farm Breakfast
- 8 Strips bacon, cut in 1/4 in.
- -cubes
- 1 Box au gratin potatoes mix
- 2 1/4 c Boiling water
- 2/3 c Milk
- 1/4 c Chopped green pepper
- 2 tb Chopped onion
- 1/4 ts Dried thyme
- 6 Eggs
- 1 ds Pepper
- 1/2 c Shredded cheddar cheese
Cook bacon in a large skillet until crisp. Drain, reserving 2 tablespoons
drippings in the skillet with the bacon. Stir in contents of au gratin
potato mix, water, milk, green pepper, onion and thyme. Bring to a boil,
stirring frequently. Reduce heat; cover and simmer, stirring occasionally,
for 20 minutes. Transfer to an ungreased 2-qt. baking dish. Make six
indentations in potato mixture with a spoon. Break eggs into indentations.
Sprinkle with pepper. Cover and bake at 350 for 20 minutes or until eggs
reach desired doneness. Sprinkle with cheese.
Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #534 by
Daphne on Mar 22, 1997
drippings in the skillet with the bacon. Stir in contents of au gratin
potato mix, water, milk, green pepper, onion and thyme. Bring to a boil,
stirring frequently. Reduce heat; cover and simmer, stirring occasionally,
for 20 minutes. Transfer to an ungreased 2-qt. baking dish. Make six
indentations in potato mixture with a spoon. Break eggs into indentations.
Sprinkle with pepper. Cover and bake at 350 for 20 minutes or until eggs
reach desired doneness. Sprinkle with cheese.
Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #534 by
Daphne
