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Tuesday, June 03, 2008

Hash Brown Skillet Breakfast Casserole

6.00 slices bacon
1.00 packet (12 ounce) frozen hash browns
6.00 eggs, beaten
0.25 cup milk
0.50 teaspoon salt
1.00 dash pepper
1.00 cup cheddar cheese
Picante sauce, (optional)

Cook bacon crisp, drain well. Save drippings. Crumble bacon and set aside. Cook hash browns in drippings until underside is crisp and browned. Combine eggs, milk, salt and pepper. Stir well and pour over potatoes. Top with cheese and sprinkle with bacon. Cover and cook over low heat for about 20 minutes. Cut into wedges and serve. May top with picante sauce.

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