For fun (and because I LOVE brunch), I made this recipe in heart-shaped mini-pans. I followed the recipe (as submitted) almost exactly, except I replaced the chopped green onions with a combination of chopped chives and chopped parsley. Whether or not you use green onions or a different herb combination like I did, I'd reduce that amount to 1/3 cup so you don't overtake the beautiful bacon and cheese flavors. All in all, I liked this recipe quite a bit and would definitely make it again. (This recipe was submitted in 2002. It was tested and photographed in February 2014.)





How To Make Ranch Style Brunch Eggs

Cook bacon in large frying pan until crisp. Drain, reserving 3 Tablespoons of the drippings. Saute the hash brown potatoes in drippings until browned, about 10 minutes.

Divide the cooked potatoes among 4 individual greased 1 cup shallow baking dishes.

Sprinkle each dish with cheese, then bacon.

In a medium bowl. beat the eggs with the milk. Stir in the green onions. Pour the egg mixture over the ingredients in the baking dishes.

Bake at 350 degrees F oven for 20 to 25 minutes until set. Garnish with additional green onions if desired.





Important Cooking Notes:

If you use springform pans like I did, you have to take a precaution. When I poured the egg and milk mixture into my first pan, I was frustrated that egg was leaking out of the bottom despite the firmly packed layer of potatoes. To remedy that situation, I wrapped the bottom of the springform pans very tightly with aluminum foil. That fixed the problem and I was able to proceed with baking.

It's key that you thoroughly brown the potatoes before using them as the bottom crust. I've tried similar recipes that don't ask you to precook the potatoes and they're not nearly as good as this dish.






This recipe makes individual breakfast casseroles full of hash browns, bacon, cheese and eggs. Individual size ramekins or baking dishes are required.

Mr Breakfast would like to thank baseball27 for this recipe.

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