This took me about 5 minutes to prep, and I was able to use ingredients I already had in my fridge!! Totally last minute fancy breakfast!
2 cups Cheese, divided
12 oz crumbled bacon
2 cups frozen breakfast potatoes
2 Tb olive oil
Salt & Pepper to taste
10 eggs, beaten
2. Sprinkle one cup of the shredded cheese on the bottom of the flower mold. Pour breakfast potatoes on top of cheese, and drizzle olive oil over the top. Season with salt and pepper to taste.
3. Evenly layer the crumbled bacon on top of the potatoes. Pour the beaten eggs over the casserole, and sprinkle with remaining cheese.
4. Bake for 55 minutes, or until edges are golden brown and eggs are fluffy.
I use Costco’s precooked crumbled bacon to save time, but if you need to cook the bacon first, consider doing it in the oven the night before on the Deep Flexiflat! It makes clean up so easy!
Feel free to substitute the bacon for ground beef, sauasage or your favorite protien!
For more flavor, add diced onions, bell peppers and mushrooms!