SPICY EGG BAKE
SERVES
Savoury brekkie lovers will adore the chilli kick of this that boosts the metabolism and gets you geared up for the day ahead
INGREDIENTS
340g sausages, cooked andsliced
5 cups frozen hash browns
100g green chillies, chopped
3 cups Monterey Jack cheese
6 eggs
1½ cups milk
¼ tsp salt
TO SERVE
1 cup salsa
METHOD
1 Grease a 22cm x 23cm glass baking dish with cooking spray.
2 Spread the frozen hash browns in the bottom of the dish.
3 Sprinkle with the cooked sausages, green chillies and half the cheese.
4 In a medium bowl, beat the eggs, milk and salt with fork or balloon whisk until well blended. Pour over the
potato mixture.
5 Sprinkle with remaining cheese. Cover and refrigerate for at least 8 hours but no longer than 12 hours.
6 Heat the oven to 180C.
7 Bake uncovered for 50 to 60 minutes or until knife inserted into the centre comes out clean.
8 Allow to stand for 10 minutes before cutting into squares. Serve with salsa.
SERVES
Savoury brekkie lovers will adore the chilli kick of this that boosts the metabolism and gets you geared up for the day ahead
INGREDIENTS
340g sausages, cooked andsliced
5 cups frozen hash browns
100g green chillies, chopped
3 cups Monterey Jack cheese
6 eggs
1½ cups milk
¼ tsp salt
TO SERVE
1 cup salsa
METHOD
1 Grease a 22cm x 23cm glass baking dish with cooking spray.
2 Spread the frozen hash browns in the bottom of the dish.
3 Sprinkle with the cooked sausages, green chillies and half the cheese.
4 In a medium bowl, beat the eggs, milk and salt with fork or balloon whisk until well blended. Pour over the
potato mixture.
5 Sprinkle with remaining cheese. Cover and refrigerate for at least 8 hours but no longer than 12 hours.
6 Heat the oven to 180C.
7 Bake uncovered for 50 to 60 minutes or until knife inserted into the centre comes out clean.
8 Allow to stand for 10 minutes before cutting into squares. Serve with salsa.
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