KIRK HOUSE BED & BREAKFAST
INDIVIDUAL BRUNCH CASSEROLES
Makes: 4 servings
3 cups shredded uncooked potatoes
¾ cup diced onion
½ cup diced celery
½ cup diced green pepper
2 to 4 tablespoons canola oil
4 eggs
½ teaspoon salt
¼ teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
½ pound sliced bacon, cooked and crumbled
1 can (4 ounces) mushroom stems and pieces, drained
In a large skillet, sauté the potatoes, onion, celery, and green pepper in 2 tablespoons oil until vegetables are crisp-tender. If necessary, add more oil to prevent sticking. Remove from the heat.
In a large bowl, whisk the eggs, salt and pepper. Add cheese, bacon and mushrooms; mix well. Stir in potato mixture. Pour into four greased individual baking dishes.
Bake, uncovered, at 350 degrees for 25-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
Makes: 4 servings
3 cups shredded uncooked potatoes
¾ cup diced onion
½ cup diced celery
½ cup diced green pepper
2 to 4 tablespoons canola oil
4 eggs
½ teaspoon salt
¼ teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
½ pound sliced bacon, cooked and crumbled
1 can (4 ounces) mushroom stems and pieces, drained
In a large skillet, sauté the potatoes, onion, celery, and green pepper in 2 tablespoons oil until vegetables are crisp-tender. If necessary, add more oil to prevent sticking. Remove from the heat.
In a large bowl, whisk the eggs, salt and pepper. Add cheese, bacon and mushrooms; mix well. Stir in potato mixture. Pour into four greased individual baking dishes.
Bake, uncovered, at 350 degrees for 25-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
