Breakfast Bravo Recipe

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Breakfast bravo

Dennis Gagnon

By
@Dennis_Gagnon

Amount Per Serving -APPROX
Calories 300
Total Fat 15
Saturated Fat 5.2
Cholesterol 269
Total Carbohydrates 24.6
Dietary Fiber 3.9
Protein 16.5g
w.w=7.27


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Rating:

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Serves:

8

Prep:

45 Min

Cook:

2 Hr

Method:

Bake

Ingredients

2 large
egg
2 Tbsp
butter
5 c
hash browns
8 large
scrambled eggs
2 can(s)
cream of celery soup
1/2 c
milk
1 bunch
green onions,
1
green pepper
2 c
mushrooms
2 c
ham
1 c
tomatoes

Directions Step-By-Step

1
USING FIRST 3 INFREDIENTS
Beat eggs, mix with slightly cooled melted butter and mix into hashbrowns. Press into baking dish.( 15x10). Cook ar 400 for 30 minutes or ubtil golden brown.
2
Meanwhile, prepare next layer and chop your veggies

8 scrambled eggs
2 cans cream of celery soup
½ cup milk
3
Layer uncooked scrambled eggs on top of cooked hashbrowns. Blend together soup and milk and pour over eggs and hashbrowns
4
Add Veggie layer in order,

1 bunch green onions, chopped
1 green pepper, chopped
2 cups fresh mushrooms, chopped
2 cups ham, chopped
1 cup tomatoes, chopped
5
place back in oven and bake for an additional 30 min

Remove from oven and top with grated cheddar cheese. Put back in oven for 10-15 minutes, or until cheese melts

You can add or omit any veggy.

You can prepare the night before if you want. Just leave off the top layer of cheese. Do bake as far as the last layer and place in fridge.

Next day just reheat for about 20

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Canadian