Cheese and Bacon Dish (Print Version)
# Ingredients:
→ Crust
01 -
Unsalted butter, melted, about 1/4 cup
02 -
3 cups thawed hashbrowns from frozen
→ Filling
03 -
1/4 teaspoon powdered onion
04 -
1/4 teaspoon powdered garlic
05 -
4 eggs, large size
06 -
1/4 teaspoon black pepper
07 -
1/4 teaspoon fine salt
08 -
1 cup of half-and-half
09 -
Cooked and crumbled bacon, about 6 slices
10 -
1 cup of cheddar, shredded
# Instructions:
01 -
Turn your oven on to 400°F (200°C) and let it heat up.
02 -
Mix the thawed hashbrowns with melted butter in a bowl. Press this potato mixture into a 9-inch pie pan, covering the bottom and sides.
03 -
Put the hashbrown crust into the oven, and bake for 20 minutes. You’re looking for crispy, golden edges.
04 -
In another bowl, whisk together the eggs, onion powder, garlic powder, salt, pepper, and half-and-half.
05 -
When the crust is done baking, spread the cheddar cheese and bacon evenly over the crust.
06 -
Carefully pour the egg mixture over the cheese and bacon layer in the crust.
07 -
Lower oven heat to 350°F (175°C). Bake the dish for 30–35 minutes, or until the center doesn’t wiggle much and the top turns golden.
08 -
Let the dish sit for a few minutes to cool down a bit, then slice it up and enjoy.
# Notes:
01 -
Skip the bacon for a veggie twist! Swap in sautéed spinach or mushrooms to change it up. Trying out a variety of cheeses can make it super interesting too.
02 -
For gluten-conscious eaters, make sure you’re using hashbrowns labeled gluten-free.