Mother's Day Special Pan Cooked Hash Brown Egg Bake

Take the time out to show her how much you love and appreciate her by making her a beautiful delicious breakfast.

Ingredients

Egg 5 Large
Milk 1/2 Cup (8 tbs)
Bacon/Turkey bacon 4 Ounce (4 slices)
Shredded hash brown 1 1/2 Cup (24 tbs)
Broccoli 1 Cup (16 tbs) , broken into small florets
Olive oil 3 Tablespoon
Salt 1 Teaspoon
Black peppercorn 1 Teaspoon , ground
Cheese 4 Ounce (4 slices)
Parsley 1 Tablespoon , dried
Red bell pepper 1 Large , cut in strips
Garlic clove 1 Medium , chopped
Shallots 1 Medium , thinly sliced
Strawberry 3 Medium , fanned

Directions

GETTING READY

1) Preheat oven to 250 degrees.

MAKING

2) Take a medium bowl, and beat eggs and beat in milk and cheese. Keep aside.

3) In a skillet, heat oil and cook bacon until done.

4) In the same pan, add more oil and saute red peppers until done.

5) Then, add broccoli, garlic, shallot and cook for 2 minutes.

6) Put the vegetables in a bowl and keep aside.

7) Add more oil to same pan and cook hash browns in it.Cook until done.

8) Season them with salt and pepper.

9) Add vegetables and mix it well.

10) Whisk the eggs once and pour into the pan.

11) Adjust salt and pepper and let it cook.Keep stirring them.

12) Stack the bacon strips and roll them. Cut them into ribbons.

13) Add cheese and bacon ribbons.

14) Place the pan in the oven and let it cook until done (about 4 minutes)

SERVING

15) Sprinkle some parsley flakes on the hash browns and serve garished with strawberry fans.

Recipe Summary

Difficulty Level: Medium
Servings: 2

Nutrition Facts

Serving size

Calories 901Calories from Fat 558

 % Daily Value*

Total Fat 63 g96.9%

Saturated Fat 22 g110%

Trans Fat 0 g

Cholesterol

Sodium 1893 mg78.88%

Total Carbohydrates 44 g14.7%

Dietary Fiber 7 g28%

Sugars 9 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet