Ingredients

The following ingredients have 12 Servings
  • 1/2 lb bacon
  • 1 20 oz package refrigerated shredded hash browns
  • 4 medium green onion (sliced)
  • 1/2 medium red bell pepper (diced)
  • 1/2 medium green bell pepper diced
  • 8 oz cubed ham or cooked sausage
  • 12 large eggs OR the equivalent of egg whites OR 6 whole eggs and 6 egg whites
  • 1/2 cup half & half or heavy cream
  • 1 1/2 cup shredded cheese (your preference)
  • seasoned salt and black pepper to taste

Instruction

  • Preheat the oven to 350°F. On the stove top in a 12-inch cast iron or oven safe skillet, cook the bacon until crisp. Remove from the skillet to paper towels to drain, reserving the drippings in the pan.
  • Add the green onion and sliced bell peppers to the drippings. Reserve some of the green onion for garnishing.
  • Saute over medium-high for 3 minutes or until softened. Season with seasoned salt and black pepper to your taste.
  • Add the shredded hash brown potatoes to the pan. Cook for 6-8 minutes, stirring periodically until lightly browned and heated through. Season with a sprinkle of seasoned salt and black pepper.
  • Spread the hash browns evenly on the bottom of the skillet, then sprinkle the crumbled bacon and cubed ham over the hash browns.
  • Top with 1/2 of the shredded cheese. Reserve some bacon for garnishing.
  • Whip the eggs or egg whites with the half & half or cream. Season lightly with seasoned salt and black pepper. Pour on top.
  • Sprinkle with the remaining shredded cheese.
  • Place into the oven and bake for 15-20 minutes or until the eggs are set.
  • Garnish with reserved green onion and bacon crumbles.