Down-On-The-Farm Breakfast Recipe
Ingredients
| 8 bacon strips, cut into 1/4-inch pieces | ||
| Potatoes | 1 box | |
| Boiling water | 1/4 Cup (16 tbs) | |
| Milk | 2/3 Cup (16 tbs) | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| Onion | 2 Tablespoon, chopped | |
| Dried thyme | 1/4 Teaspoon | |
| Eggs | 6 | |
| Pepper | 1 Dash | |
| Shredded Cheddar cheese | 1/2 Cup (16 tbs) | |
Directions
Cook bacon in a large skillet until crisp.
Drain, reserving 2 tablespoons drippings in the skillet with the bacon.
Stir in contents of au gratin potato mix, water, milk, green pepper, onion and thyme.
Bring to a boil, stirring frequently.
Reduce heat; cover and simmer, stirring occasionally, for 20 minutes.
Transfer to an ungreased 2-qt.baking dish.
Make six indentations in potato mixture with a spoon.
Break eggs into indentations.
Sprinkle with pepper.
Cover and bake at 350° for 20 minutes or until eggs reach desired done-ness.
Sprinkle with cheese.
Drain, reserving 2 tablespoons drippings in the skillet with the bacon.
Stir in contents of au gratin potato mix, water, milk, green pepper, onion and thyme.
Bring to a boil, stirring frequently.
Reduce heat; cover and simmer, stirring occasionally, for 20 minutes.
Transfer to an ungreased 2-qt.baking dish.
Make six indentations in potato mixture with a spoon.
Break eggs into indentations.
Sprinkle with pepper.
Cover and bake at 350° for 20 minutes or until eggs reach desired done-ness.
Sprinkle with cheese.
Chef
