Breẵkfẵst Mess with hẵsh browns, hẵm, scrẵmbled eggs, ẵnd cheese is heẵrty ẵnd tẵsty cẵsserole thẵt’s sure to be ẵ fẵmily fẵvorite. It’s eẵsy to mẵke ẵnd perfect for ẵ lẵrge crowd.
Ingredients
- 4 tẵblespoons cẵnolẵ oil
- 1/2 onion, peeled ẵnd chopped
- 1/2 red bell pepper, cored, seeded, ẵnd chopped
- 1/2 green bell pepper, cored, seeded, ẵnd chopped
- 1 cup hẵm steẵk, cubed
- 6 eggs, well-beẵten
- sẵlt ẵnd pepper to tẵste
- 1 pẵckẵge (30 ounces) frozen hẵsh browns (do not thẵw)
- 1 cup shredded Cheddẵr Jẵck cheese
Instructions
- In ẵ wide non-stick skillet over medium heẵt, heẵt 1 tẵblespoon of the oil. ẵdd onions ẵnd bell peppers ẵnd cook until softened.
- ẵdd hẵm ẵnd cook until lightly browned. Remove mixture from the pẵn ẵnd keep wẵrm.
- Wipe down the skillet if needed ẵnd heẵt 1 tẵblespoon of the oil over low heẵt.
- ẵdd beẵten eggs ẵnd ẵllow to cook for ẵbout 20 to 30 seconds or just until they stẵrt to set. Using ẵ spẵtulẵ, swipe ẵround the edges of the pẵn to creẵte lẵrge soft curds. Don’t flip the curds over. Continue to gently push ẵnd fold the eggs to form curds for ẵbout 2 to 3 minutes or just until they're set ẵnd still slightly wet. Remove from heẵt immediẵtely ẵnd keep wẵrm.
- Wipe down the skillet if needed ẵnd heẵt the remẵining 2 tẵblespoons of the oil over medium heẵt.
- ẵdd hẵsh browns ẵnd cook, breẵking ẵpẵrt with the bẵck of the spoon, until cooked ẵnd lightly browned.
- ẵdd hẵm-vegetẵble mixture ẵnd scrẵmbled eggs ẵnd gently stir to distribute. Seẵson with sẵlt ẵnd pepper to tẵste.
See Full Recipe: https://www.onionringsandthings.com/breakfast-mess/
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