"Bless us, O Lord, and these thy gifts, which we are about to receive from thy bounty, through Christ our Lord. Amen."
What I call "a little meal" was in order. I don't like to eat a heavy meat and potato dinner after 7pm.
I sometimes fix breakfast for dinner. We both love eggs and hash browns, so [my that's me] Mom's egg and hash brown casserole was the perfect solution.
It's quick to make and bake. Love it... and so did he. Now, there's only two of us (well, plus our dog, Bailey) so this recipe is small... for two people eaters. But you could double it and serve more. It is a light meal [Yum de Good] and best of all — quick and easy.
Mom's Egg and Hash Brown Casserole Recipe
Ingredients
2 cups hash brown potatoes with peppers and onions
1/2 lb. bacon, slow cooked and crumbled
1 cup Cheddar cheese, course grated
3 eggs
1/3 cup milk
2 tablespoons paprika
Directions
You want to buy a bag of frozen hash browns and keep in the freezer for quick meals such as this. Bacon, too. I store our bacon in half-pound packages, cut the short way so they fit into our small frying pan.
First, fry up your bacon, slowly. When done, remove it to a paper towel to drain. Pat dry and let rest for a few minutes, then crumble in somewhat bigger than small chunk sizes. Not too small. Not too big.
In a large bowl, combine hash browns, bacon crumbles, and 1/2 cup cheese. Toss gentle with a fork and spoon into a lightly greased 5 x 9 inch loaf dish.
In a separate bowl, beat eggs and milk with a fork until smooth; pour over hash brown mixture. Sprinkle top well with paprika.
Bake, uncovered, at 350 degrees 30-40 minutes until golden. Remove from oven and top with the remaining 1/2 cup cheese. Let stand a minute or two and serve. It will cut nicely into 2 squares with a little part left over.
Serves 2
Ingredients
2 cups hash brown potatoes with peppers and onions
1/2 lb. bacon, slow cooked and crumbled
1 cup Cheddar cheese, course grated
3 eggs
1/3 cup milk
2 tablespoons paprika
Directions
You want to buy a bag of frozen hash browns and keep in the freezer for quick meals such as this. Bacon, too. I store our bacon in half-pound packages, cut the short way so they fit into our small frying pan.
First, fry up your bacon, slowly. When done, remove it to a paper towel to drain. Pat dry and let rest for a few minutes, then crumble in somewhat bigger than small chunk sizes. Not too small. Not too big.
In a large bowl, combine hash browns, bacon crumbles, and 1/2 cup cheese. Toss gentle with a fork and spoon into a lightly greased 5 x 9 inch loaf dish.
In a separate bowl, beat eggs and milk with a fork until smooth; pour over hash brown mixture. Sprinkle top well with paprika.
Bake, uncovered, at 350 degrees 30-40 minutes until golden. Remove from oven and top with the remaining 1/2 cup cheese. Let stand a minute or two and serve. It will cut nicely into 2 squares with a little part left over.
Serves 2
I served this last night with a small bowl of sliced strawberries, blackberries, grapefruit pieces and kiwi slices.
I mixed the fruit gently with 1 teaspoon of sugar and 1 teaspoon vanilla.
(Yes, diabetics can consume a small bit of sugar from time to time. There's just no getting away from sugar, it's natural in many foods, and a body does need some sugar. Use good sense and check with your doctor.)
This was a nice healthy meal. Not to filling for a meal before bedtime.I'm sure Mom's Egg and Hash Brown casserole is good for breakfast, too. [smile]
That's it for today, blog.