 | | Directions | - Preheat the oven to 375ºF. Spray the baking dish with a nonstick cooking spray.
- In a bowl, stir 2 eggs or 4 ounces of egg substitute with the hash browns and 1/2 cup shredded cheese until combined.
- Place the mixture in the prepared baking dish. Divide the ricotta cheese evenly over the top of the potato mixture; set aside.
- In a bowl, add the remaining eggs, 1/4 cup half-n-half, salt, and pepper. Whisk together until combined.
- In a 10" skillet, melt 1 tablespoon of butter over medium-low heat and pour in the egg mixture; do not stir.
- Tilt the pan and lightly lift edges of cooked eggs, allowing uncooked egg to fall to the bottom of the pan. Cook only 3 to 4 minutes or until eggs are slightly cooked and remain shiny on top.
- Slide the eggs onto potato mixture in the baking dish.
- In the skillet, sauté red pepper and onion; remove from the skillet and set aside.
- In the same skillet, melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, and gradually add 1/2 cup half-n-half, stirring until thickened.
- Add the sautéed vegetables back into the skillet; then add the diced green chili peppers and the remaining cheese and cook one additional minute.
- Spread evenly over the potato and egg layers in the baking dish.
- Bake 25 minutes, uncovered, at 375ºF.
- Cut into squares and serve warm.
TIP: To save time, mix the potatoes and place in the prepared pan the night before. Measure out the egg mixture, season, and place in a separate container. Sauté the vegetables, combine with the green chilies, and place in a separate container. Store everything in the refrigerator until ready to assemble the next day.
OPTIONAL: This recipe may be too bland for some, so to provide a spicier flavor, consider adding any of the following to taste: sharp cheese, pepper flavored cheese, or hotter chili peppers. |
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Prep Time: 45 minutes
Cook Time: 30 minutes
Container: mixing bowls, 10" skillet, 2-quart baking dish (a square baking dish works best)
Servings: 6
|  | | Ingredients | | - | | 16 ounces shredded hash browns, thawed and refrigerated |
| - | | 6 eggs, divided, or use 12 ounces of an egg substitute |
| - | | 1 cup shredded cheese (Monterey Jack, mozzarella, Swiss), divided |
| - | | 1/2 cup ricotta cheese |
| - | | 3/4 cup half-n-half (fat free), divided |
| - | | 1/2 teaspoon salt (use less if desired) |
| - | | freshly ground black pepper to taste |
| - | | 3 tablespoons butter, divided |
| - | | 2 tablespoons all-purpose flour |
| - | | 1/2 cup diced sweet onion |
| - | | 2/3 cup sweet red pepper, diced |
| - | | 4 ounces green chili peppers, diced and drained |
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