| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Oven, Dishes | 6 | Servings | |
INGREDIENTS
| 8 | Strips bacon, cut in 1/4 in. cubes | |
| 1 | Box au gratin potatoes mix | |
| 2 1/4 | c | Boiling water |
| 2/3 | c | Milk |
| 1/4 | c | Chopped green pepper |
| 2 | tb | Chopped onion |
| 1/4 | ts | Dried thyme |
| 6 | Eggs | |
| 1 | ds | Pepper |
| 1/2 | c | Shredded cheddar cheese |
INSTRUCTIONS
Cook bacon in a large skillet until crisp. Drain, reserving 2 tablespoons drippings in the skillet with the bacon. Stir in contents of au gratin potato mix, water, milk, green pepper, onion and thyme. Bring to a boil, stirring frequently. Reduce heat; cover and simmer, stirring occasionally, for 20 minutes. Transfer to an ungreased 2-qt. baking dish. Make six indentations in potato mixture with a spoon. Break eggs into indentations. Sprinkle with pepper. Cover and bake at 350 for 20 minutes or until eggs reach desired doneness. Sprinkle with cheese. Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #534 by Daphne <djoyce@sojourn.com> on Mar 22, 1997
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