Categories: breakfast
Ingredients
- 3/4 cup hash brown potatoes (refrigerated or thawed frozen)
- 1/2 cup shredded Monterey jack cheese
- 1/4 cup finely chopped bell peppers
- 1/2-1 large fresh jalapenos, seeded and chopped
- 1/4 cup chopped sweet onions
- 1 clove garlic, minced
- 1 egg, lightly beaten
- 1/4 cup light cream or half-and-half
- salt
- pepper
Directions
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Preheat oven to 400F.
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Drain thawed potatoes and make sure there is no excess water on them.
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Spray the inside of an 8 ounce casserole dish or ramekin with
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non-stick cooking spray.
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Press potatoes into the bottom of the
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ramekin.
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Place ramekin on a baking sheet and bake for 20 minutes, or
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until potatoes are lightly browned around the edges.
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Remove from oven
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and allow to cool for 10-12 minutes.
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Right after removing from oven,
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reduce oven temp to 350F.
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In a small saucepan, saute the peppers,
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onion, and jalapeno until tender, 5-7 minutes.
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In a small bowl, mix
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together the egg and the cream, add the minced garlic and season to
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taste with salt and pepper.
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Spray the top of the potatoes and sides of
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the ramekin again with a little more cooking spray.
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Place half the cheese on top of the potatoes in the ramekin.
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Cover this cheese with
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the sauted peppers and onion.
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Pour egg mixture over that.
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Top with remaining cheese.
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Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.
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Allow to rest 5-10 minutes after cooking. Then run a knife around the edges
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of the ramekin, and invert onto a serving plate.
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Tap lightly, and carefully lift ramekin away from casserole.
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Serve warm.