Cheesy Potato Bake with Scrambled Eggs

 

CHEESY POTATO BAKE WITH SCRAMBLED EGGS

COOK'S NOTES: The ultimate comfort brunch food for a crowd. Love your cheesy potatoes? Love your scrambled eggs?  Toss in some chopped broccoli, onions, tomatoes, and spices for added flavor and you've got a winning combination from BHG Brunch and Breakfast Publication. Skip the bacon and it's a vegetarian dish. 

Ingredients:

• 1 medium onion, finely chopped (1 cup)
• 2 tablespoons butter
• 5 teaspoons all-purpose flour
• 1 ½ cups milk
• 8 ounces sharp cheddar cheese or Mexican 4 Cheese, shredded (2 cups)
• 5 cups shredded hash browns, thawed on a baking sheet and patted dry 
• 2 cups chopped fresh broccoli
• 8 large eggs
• 1/3 cup half and half
• 1 tablespoon parsley flakes
• 3/4 teaspoon dry mustard
• 1-2 large tomatoes diced and drained on a paper towel
• Salt and pepper to taste
• Optional dash hot sauce
• Optional 6 bacon slices, crisp-cooked, drained and crumbled

Directions:

• Preheat oven to 350 degrees. In a large frypan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; whisk cook and until slightly thickened and bubbly. Stir in cheese until melted. Add in hash browns and chopped broccoli to the cheese mixture.
• In a 2-3 quart baking dish, grease and add in cheesy potato mixture. Cover lightly with foil and bake for 20 minutes. Uncover stir and heat 10 minutes more uncovered.
• Remove from oven and recover with foil.
• In a blender place eggs, parsley, dry mustard, and salt and pepper.
• Mix well and return to the same skillet cheesy potato mixture was in. No need to wipe the pan clean, scramble eggs to your personal preference. Add in hot sauce if using. Place scrambled egg mixture over cheesy potato mixture. More chopped tomatoes can be added at this time. Serve immediately, top with bacon if using. 
  
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