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Country Breakfast Bake

1/4   cup green onions with tops, chopped
1/4   cup red bell pepper, chopped
3   cups frozen Southern-style hash brown potatoes
4   slices bacon, partially cooked, cut up
3   tablespoons vegetable oil or bacon drippings
4   eggs
   Salt and ground black pepper to taste
2   ounces Colby and Monterey Jack cheese blend, shredded (1/2 cup)
  1. Preheat oven to 450F. Chop onions and bell pepper using Food Chopper; place in Square Baker.
  2. Add potatoes, bacon and oil; mix well and spread evenly over bottom of Baker. Bake 20 minutes, stirring potato mixture after 10 minutes. Reduce oven temperature to 325F.
  3. Remove Baker from oven and make 4 impressions in potato mixture with back of Bamboo Spoon. Break an egg into each impression. Sprinkle with salt and black pepper. Return to oven; continue baking 15 minutes or until eggs are set. Remove from oven. Using Rotary Grater, shred cheese evenly over eggs.

Yield: 4 servings

Nutrients per serving: Calories 350, Fat 22 g, Sodium 320 mg, Dietary Fiber 2 g

Cook's Tips: Recipe can be doubled and baked in the Rectangular Baker.