Down-on-the-farm breakfast
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Strips bacon, cut in 1/4 in. cubes | |
| 1 | Box au gratin potatoes mix | |
| 2¼ | cup | Boiling water |
| ⅔ | cup | Milk |
| ¼ | cup | Chopped green pepper |
| 2 | tablespoons | Chopped onion |
| ¼ | teaspoon | Dried thyme |
| 6 | Eggs | |
| 1 | dash | Pepper |
| ½ | cup | Shredded cheddar cheese |
Directions
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 <djoyce@...> on Mar 22, 1997