- Level: Intermediate
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 12 Servings
Ingredients
2 tablespoons olive oil
1 cup refrigerated hash brown potatoes
¼ cup finely chopped green onions
¼ cup finely chopped green bell pepper
¼ cup finely chopped red onion
¼ cup finely chopped red bell pepper
4 large eggs, slightly beaten
¾ cup half-and-half
½ cup Daisy Brand Sour Cream
½ cup finely shredded cheddar cheese
2 tablespoons all purpose flour
½ teaspoon baking powder
½ cup crumbled, cooked bacon
Directions
- 1.Heat the oven to 350°F.
- 2.Spray 12 individual ½-cup ramekins with baking spray; set aside.
- 3.In a 10-inch non-stick cooking pan, over medium heat, heat the olive oil.
- 4.Add the hash browns, green onions, green peppers, red onions, and red peppers.
- 5.Cook, over medium heat, stirring occasionally, until the potatoes are lightly browned (5 to 6 minutes).
- 6.Place the potato mixture evenly in the bottom of each ramekin.
- 7.In a large mixing bowl place the eggs, half and half, sour cream, cheese, flour, and baking powder. Using a wire whisk, mix well.
- 8.Pour the egg mixture evenly over the potato mixture in the ramekins.
- 9.Sprinkle each ramekin with the crumbled bacon.
- 10.Bake until the eggs are set (about 20 minutes).
- 11.Serve each with an additional dollop of sour cream, if desired. Refrigerate leftovers.
