Southwestern Egg Bake
-recipe from Robin Reichel
| 2 packages Simply Potatoes southwestern style (refrigerated hash browns) | 1 1/2 cups milk |
| 1/4 cup butter | 1 tsp salt |
| 1 large onion | 1/2 tsp pepper |
| 4 chopped green onions | 1 green pepper, chopped |
| 1 tsp. dried dill weed | 2 fresh tomatoes, diced |
| 1 1/2 cups shredded Monterey Jack cheese | 1 cup lean sour cream |
| 8 eggs |
Melt butter in a skillet, saut onion until translucent.
Spread the hash browns in a greased 13x9 baking pan. Add the sauted
onion, green onions, 1 cup shredded cheese, sour cream; gently mix together.
Whisk eggs in a large bowl, add the milk, dill weed, salt and pepper. Pour over the potato mixture.
At this point you can refrigerate and bake later or the next day. Bake in 350 degree oven for 25 minutes.
Remove from oven and sprinkle with green pepper, tomato and additional 1/2 cup shredded cheese. Bake 10 minutes longer, until cheese melts.
Serve with salsa on the side. Serves 6-8.