Ingredients
-
6
-
1
-
2
-
6
-
1/2
-
6
-
-
-
-
-
-
-
-
-
Directions
Arkansas Breakfast Casserole, I derived this recipe from THE COUNTRY FAIR COOKBOOK by L Stallworth/R Kennedy I am sure you could substitute frozen hash browns for the cubed cooked potatoes , A wonderful, filling breakfast for such a cold, windy morning here on the farm I had extra diced potatoes from last night’s dinner, I added the onion, a red pepper and bacon and this was perfect Followed this exactly and we just devoured this This was even quicker to prepare then I thought it was, I put everything on the stove (after mixing) went over took care of chores and upon returning I added a bit of cheese to the top, threw into the oven for a bit, and presto, a wonderful breakfast that truly was special Thank you!
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Steps
|
1
Done
|
In a Large Heavy Skillet, Cook the Bacon Over Moderate Heat Until Crisp. |
|
2
Done
|
Remove the Bacon to Drain. |
|
3
Done
|
Pour Off All but 3 Tablespoons of Drippings. |
|
4
Done
|
Heat the Drippings in Pan Until It Sizzles. |
|
5
Done
|
Add the Green Pepper, Onion and Potatoes and Cook Over Medium Heat Until Potatoes Are Browned, Stirring Gently. |
|
6
Done
|
Sprinkle on the Cheese and Stir Until It Melts. |
|
7
Done
|
Add the Eggs and Cook, Stirring Gently, Until the Eggs Are Set. |
|
8
Done
|
Season With Salt and Pepper. |
|
9
Done
|
Sprinkle on the Crumbled Bacon and Serve at Once. |
