I used this recipe as a stepping stone to our brunch ~ it's delicious! Thanks for the inspiration :) Here's my version:
1 bag (30 oz) frozen shredded hash browns, thawed
1 small sweet onion, minced
1 tablespoon + 1 teaspoon chives, divided
2 tablespoons butter, melted
1 cup grated/shredded cheese (I used a combo of smoked provolone, Dubliner cheddar & mozzarella), divided
1 teaspoon garlic pepper, divided
3/4 pound bacon, cooked crisp & crumbled, divided
1 tablespoon + 1 teaspoon Franks Red Hot, divided
7 jumbo eggs
1 tablespoon cream
Preheat oven to 425.. with greased stone mini-bundt pan in it. (I use convection and Pampered Chef)
Mix together the hash browns, onion, 1 tablespoon chives, 1 tablespoon Franks Red Hot, 3/4 tsp garlic pepper, 3/4 cup cheese, melted butter & most of the bacon.
Remove the hot pan from the oven, divide the potato mixture evenly and press into the mini-bundt wells.
Bake at 425 (convection) for 20 to 24 minutes, until cheese melts & potatoes start to crisp/brown on the edges.
Whisk together the eggs; cream and remaining garlic pepper, chives, bacon & Franks Red Hot.
Ladle the egg mixture into the hash brown nests.
Sprinkle the remaining grated cheese over the nests.
Place pan back into the oven & turn the heat down to 375 (convection.
Bake for an additional 15 to 20 minutes, until eggs are cooked through to your liking.
Remove from oven & let sit a few minutes so they release from the pan easily.
Plate & serve.
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I used this recipe as a stepping stone to our brunch ~ it's delicious! Thanks for the...