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A light tasting egg and potato bake for breakfast or brunch with a flavor seasoned to any intensity.
Directions
- Preheat the oven to 375ºF. Spray the baking dish with a nonstick cooking spray.
- In
a bowl, stir 2 eggs or 4 ounces of egg substitute with the hash browns and 1/2 cup shredded cheese
until combined.
Place the mixture in the prepared baking dish. Divide the ricotta cheese evenly over the top
of the potato mixture; set aside.
In a bowl, add the remaining eggs, 1/4 cup half-n-half,
salt, and pepper. Whisk together until combined.
In a 10" skillet, melt 1 tablespoon of butter
over medium-low heat and pour in the egg mixture; do not stir.
Tilt the pan and lightly lift edges of cooked eggs, allowing uncooked egg to fall to the bottom
of the pan. Cook only 3 to 4 minutes or until eggs are slightly cooked and remain shiny on
top.
Slide the eggs onto potato mixture in the baking dish.
In the skillet, sauté red pepper
and onion; remove from the skillet and set aside.
In the same skillet, melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, and
gradually add 1/2 cup half-n-half, stirring until thickened.
Add the sautéed vegetables back into the skillet; then add the diced green chili peppers and
the remaining cheese and cook one additional minute.
Spread evenly over the potato and egg
layers in the baking dish.
Bake 25 minutes, uncovered, at 375ºF.
Cut into squares and
serve warm.TIP: To save time, mix the potatoes and place in the prepared pan the night
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