Eggs Kennett Square

Serves: 2
Total Calories: 308


1 1/2 cups frozen shredded hash brown potatoes
1/2 cup diced onion
1/2 pound fresh mushrooms
1/2 cup shredded Cheddar cheese
4 eggs, beaten
1/2 cup half and half
salsa for garnish


In a skillet, brown hash brown potatoes and onions in hot oil. Slice and sauté mushrooms. Grease 2 (8-ounce) casserole dishes. Arrange potatoes and onions evenly in dishes. Top with mushrooms. Sprinkle with cheese. In a small mixing bowl, beat eggs and half-and-half. Pour egg mixture over potato/mushroom/cheese mixture. Bake, uncovered, at 350° for about 25 minutes or until centers appear set. Let stand 5 minutes. Garnish with salsa.

Note: This recipe is very flexible—can be made with bacon, sausage, peppers, artichoke hearts, or tomatoes.

Nutritional Facts:

Serves: 2
Total Calories: 308
Calories from Fat: 194

This Eggs Kennett Square recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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