Down-on-the-farm breakfast

6 Servings

Ingredients

Quantity Ingredient
8 Strips bacon, cut in 1/4 in. cubes
1 Box au gratin potatoes mix
2¼ cup Boiling water
⅔ cup Milk
¼ cup Chopped green pepper
2 tablespoons Chopped onion
¼ teaspoon Dried thyme
6 Eggs
1 dash Pepper
½ cup Shredded cheddar cheese

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 doneness. Sprinkle with cheese.

Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #534 by Daphne <djoyce@...> on Mar 22, 1997

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