It's everything that breakfast is supposed to be. Meat, potatoes and eggs served up hot with gooey cheese in a mini loaf pan. This was a work in progress because before this morning I had never made anything like this before. Make sure to look at the notes at the bottom to see what suggestions and/or changes I suggest.
- 4 eggs
- 8 slices canadian bacon (or you can use regular bacon if you prefer)
- 4 cups frozen shredded potatoes
- 1 cup mozzarella cheese
- 1 onion diced
- 4 teaspoons parmesan cheese
- fresh parsley
- 1 scallion chopped
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1/2 teaspoon garlic salt
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- sprinlkle of cayenne pepper (or paprika if you aren't a fan of cayenne)
- 8 slices of tomato (optional)
Pre-heat oven to 375 degrees. Melt 1 tablespoon of butter in your skillet. Heat the canadian bacon just until lightly golden (they are pre-cooked). Remove and set aside.Using the leftover grease from the canadian bacon, add 2 tablespoons of canola oil to the skillet and get it nice and hot. Add your frozen potatoes and diced onions. Sprinkle with the garlic salt, kosher salt and pepper. Cook until golden and crispy. You don't want soggy potatoes on the bottom of your egg bake! Spray 4 mini loaf pans with cooking spray. Once the potatoes are finished divide them evenly among the 4 loaf pans.
Add two slices of canadian bacon *or as I would prefer chopped canadian bacon* over the potatoes. If you want to use the sliced tomatoes layer that over the top of the canadian bacon.
Cover each with 1/4 cup mozzarella cheese.
Crack one egg into each loaf pan.
Sprinkle with scallions, cayenne, a pinch of salt & pepper, parmesan cheese and fresh parsley.
Bake in the oven at 375 for about 25 minutes. Or until egg is cooked through and yolk is of the desired consistency.
Okay, here are my thoughts on this. While eating it I realized that it would have been much easier if the canadian bacon had been diced up ahead of time and sprinkled in so I didn't have to use a knife to cut it while I was eating. I found that I needed to up the heat to 400 degrees toward the end to speed up the browning on the top of the egg. Depending on your oven you might be able to cook at 400 degrees for less time. Since the eggs are the only thing that needs cooking just keep an eye on them. If you prefer a runny yolk you will want to cook them less. These came out *REALLY* good. Even my very picky seven year old loved it!