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Categories:
brown potatoes olive oil onion red bell pepper broccoli florets carrot vegetarian bacon Cheddar cheese eggs milk
Viewed: 45 - Published at: 5 years agoIngredients
- 1 (16 ounce) package frozen hash brown potatoes, thawed or mostly thawed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 1 1/2 cups broccoli florets
- 1/2 cup carrot, shredded (optional)
- 5 slices vegetarian bacon, cooked and crumbled
- 2 cups reduced-fat sharp cheddar cheese, shredded
- 5 large eggs
- 1 cup evaporated skim milk (2/3 of a can)
Method
- Preheat oven to 375 degrees.
- Press shredded potatoes into a lightly oiled large deep dish pie pan (I use a second glass pie plate to smash them into shape).
- Place pie plate in oven for 10-15 minutes until the potatoes are just beginning to brown.
- While potato-crust is cooking, work on the veggies.
- Brush fry pan with olive oil and saute the onions and peppers until onions are transparent, remove from heat.
- Cook the broccoli (and optional carrots) until slightly tender -- either by steaming for about 5 minutes or zapping in a covered microwavable dish with a splash of water for about 2 minutes.
- Beat the eggs in a bowl with the evaporated milk.
- After removing the potatoes from the oven, sprinkle about 2/3 cup of the cheese over the potato crust.
- Spread the cooked onions and peppers evenly in the pie pan.
- Spread the broccoli (and carrots) evenly over the onions and peppers.
- Sprinkle the crumbled veggie bacon over the veggies. This should basically fill the deep dish pie pan completely.
- Sprinkle the rest of cheese over the veggies.
- Carefully pour the milk and egg mixture into the deep dish pie pan.
- Place in the oven (I usually have a cookie sheet underneath to catch any spills) for 45 minutes or until egg is cooked and firm.
- Cool for 5 to 10 minutes before serving.
