Total Steps
9
Ingredients
11
Tools Needed
4
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- Dash ground red pepper
- paprika
- 5 eggs beaten eggs
- 1/2 teaspoon salt
- 1 cup milk
- 1 1/2 cup shredded cheddar cheese (6 ounces)
- 1 can whole kernel corn, drained (8 ounces)
- 8 slices bacon, crisply cooked and crumbled
- 1/4 cup chopped green bell pepper
- 1/3 cup chopped onion
- 1 package hash brown potato mix (6 ounces)
Instructions
Step 1
If using 3 cups frozen shredded hash brown potatoes as a substitute for the hash brown potato mix, do not thaw them.
Step 2
Preheat oven to 350 degrees F (175 C).
Step 3
Prepare the hash browns: Cover potatoes with water and drain as directed on the package, except omit salt.
Step 4
Spread the prepared potatoes in an ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches.
Step 5
Top the potatoes with chopped onion, chopped green bell pepper, crisply cooked and crumbled bacon, drained whole kernel corn, and shredded cheddar cheese.
Step 6
In a separate mixing bowl, mix the beaten eggs, milk, salt, and ground red pepper.
Step 7
Pour the egg mixture over the cheese layer in the baking dish.
Step 8
Sprinkle paprika over the casserole.
Step 9
Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.