| 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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