Although the reason for the name remains a mystery, this hearty breakfast casserole will be an instant hit!
15-1/2 oz. pkg. frozen shredded hashbrowns with onions and peppers
1/4 c. butter
1/4 c. all-purpose flour
1/2 t. salt
1/8 t. pepper
2 c. milk
1 c. sour cream
2 T. fresh parsley, minced
8 slices Canadian bacon
8 eggs
Prepare hashbrowns according to package directions; set aside. Melt butter in a saucepan; blend in flour, salt and pepper. Stir in milk; cook until bubbly. Remove from heat; stir in sour cream, parsley and hashbrowns. Spoon into a greased 13"x9" baking pan; arrange bacon in the center. Bake at 350 degrees for 20 minutes; remove from oven. Make 8 depressions in mixture; place one egg in each. Bake for an additional 10 to 12 minutes. Serves 8.
When baking casseroles, remember that they’ll cook faster in glass baking pans than they will in metal ones. It’s simply because the heat can pass easily through glass.