My sister-in-law always made this delicious breakfast dish whenever our families went camping. Served with toast, juice, and milk or coffee, it’s a sure hit with everyone. One-dish casseroles like this were a big help while I was raising my nine kids, and now I’ve passed this recipe on to them.
—PAULETTA BUSHNELL ALBANY, OR
START TO FINISH: 30 MIN. • MAKES: 10 SERVINGS
3/4 pound bacon strips, finely chopped
1 medium onion, chopped
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1. In a large skillet, cook the bacon and onion over medium heat until bacon is crisp. Drain, reserving 1/4 cup drippings in pan.
2. Stir in the hash browns. Cook, uncovered, over medium heat for 10 minutes or until bottom is golden brown; turn potatoes. Using the back of a spoon, make eight evenly spaced wells in the potato mixture. Break one egg into each well, then sprinkle with salt and pepper.
3. Cook, covered, on low 10 minutes or until eggs are set and potatoes are tender. Sprinkle with cheese; let stand until cheese is melted.