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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
- 1 teaspoon Elote seasoning
- 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 and your favorite salsa
- 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 and cook 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 for 10 more minutes.
- Remove from oven and cover with foil.
- In a blender, place eggs, parsley, dry mustard, elote seasoning, and salt and pepper.
- Mix well and return to the same skillet the 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. Add more chopped tomatoes at this time. Serve immediately; top with bacon if using.
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