I usually make omelets for breakfast on Sunday mornings. I have found it is a great way to use up the left over vegetables. This time I had some potatoes that I did not want to waste.
8 slices bacon or ham, cooked and chopped
2 cup Frozen hash brown potatoes
1 1/2 cups Shredded old cheddar Colby blend
6 Eggs, beaten
1 cup Milk
1/2 cup Thinly sliced green onions
Preheat oven to 350 degrees.
Cook bacon in large frying pan until crisp. Drain, reserving 3
tablespoons of drippings. Saute potatoes in drippings until browned,
about 10 minutes.
Divide potatoes among 4 individual greased 1 cup
shallow baking dishes. Sprinkle with cheese, then bacon. Beat eggs, milk and onions; pour into dishes. Bake 20 to 25 minutes until set. Serve with salsa.
Make your own hashbrowns by shredding 2-3 russet potatoes.