We prepared this for lunch today and the children loved it! Served alongside fresh fruit salad, saltine crackers and milk, this is a filling lunch for even the hungriest of eaters.
12 eggs
3/4 cup milk
1 teaspoon season salt
1/4 cup butter
3 cups hashbrowns, partially thawed
1/4 red onion, minced
1/2 cup red bell pepper, minced
1 teaspoon garlic powder
black pepper to taste
1 1/2 cups shredded cheddar cheese
Mix eggs, milk, salt and black pepper in a bowl. Saute onion and red pepper in butter until softened. Add hashbrowns and mix. Saute for approximately 7 minutes until hasbrowns are softened and lightly browned. Cool potato mixture slightly. Add to egg mixture and stir. Place in a greased casserole dish. Top with cheese and place in preheated 350 degree oven. Bake for 25 minutes or until egg is firm and the cheese is a medium golden brown on top.
Cool for 5 minutes and cut into squares.
Variations:
- chopped green chiles
- chopped chipotle peppers
- sauteed mushrooms
- artichokes
- chopped asparagus
- sun dried tomatoes
- broccoli
- chives
- breakfast sausage
- Canadian bacon
- sour cream instead of milk
This makes a great dinner entree with a side salad, too. It’s easy and can be assembled with items that you have in your fridge or pantry.
