I love lazy Saturday and Sunday mornings at the house but we rarely have them in the summer. We’re usually off on a weekend trip or are getting out early for a hike or a bike ride. I love all of our adventures but some times it’s so nice to enjoy our home. We love house and where we live. We recently got to enjoy a weekend at home. The mornings consisted of sleeping in, sipping coffee on the front porch and delicious breakfasts.
This breakfast recipe is really flexible. It can easily be adjusted to your tastes. You can switch out the bacon for sausage or extra vegetables. You can reduce the recipe for one person or double/triple it for crowd. The measurements are for two people eating breakfast/brunch around 10am and not likely to eat again until dinner. Feel free to play around with the recipe and make it your own! Enjoy!
Baked Eggs and Hash Browns
Prep Time: 20 minutes
Cook Time: 20 minutes
Yields: 2 servings
2 pieces of bacon, diced
1/2 red bell pepper, diced
1/2 yellow onion, diced
3 cups frozen hash browns
1/2 – 1 avocado, sliced
2-4 eggs, depending on how hungry you are
Preheat the oven to 325°F.
In a cask iron skillet, saute bacon over medium heat until bacon is crispy. Add onion and pepper. Saute until soft. Add frozen hash browns. Mix thoroughly. Cook until potatoes are soft. Add salt, pepper and paprika to taste.
Using the back of a spoon, make divots in the hash browns for the number of eggs you want. Crack the eggs into the divots. Put the cast iron in the oven for 10-12 minutes. The whites should be set and the yolks should start to thicken. Top with sliced avocado and serve immediately.
This recipe is very flexible and can be easily adjusted to your tastes and the number of people.