Country Breakfast Bake

Even city folks will enjoy this hearty breakfast.


  • 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, diced and cooked
  • 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 450ºF. Chop onions and bell pepper using Food Chopper; place in Square Baker. 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 325ºF. 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.


  • 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.

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