Categories: breakfast

Ingredients

• 3/4 cup hash brown potatoes (refrigerated or thawed frozen)
• 1/2 cup shredded Monterey jack cheese
• 1/4 cup finely chopped bell peppers
• 1/2-1 large fresh jalapenos, seeded and chopped
• 1/4 cup chopped sweet onions
• 1 clove garlic, minced
• 1 egg, lightly beaten
• 1/4 cup light cream or half-and-half
• salt
• pepper

Directions

1. Preheat oven to 400F.

2. Drain thawed potatoes and make sure there is no excess water on them.

3. Spray the inside of an 8 ounce casserole dish or ramekin with

4. non-stick cooking spray.

5. Press potatoes into the bottom of the

6. ramekin.

7. Place ramekin on a baking sheet and bake for 20 minutes, or

8. until potatoes are lightly browned around the edges.

9. Remove from oven

10. and allow to cool for 10-12 minutes.

11. Right after removing from oven,

12. reduce oven temp to 350F.

13. In a small saucepan, saute the peppers,

14. onion, and jalapeno until tender, 5-7 minutes.

15. In a small bowl, mix

16. together the egg and the cream, add the minced garlic and season to

17. taste with salt and pepper.

18. Spray the top of the potatoes and sides of

19. the ramekin again with a little more cooking spray.

20. Place half the cheese on top of the potatoes in the ramekin.

21. Cover this cheese with

22. the sauted peppers and onion.

23. Pour egg mixture over that.

24. Top with remaining cheese.

25. Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.

26. Allow to rest 5-10 minutes after cooking. Then run a knife around the edges

27. of the ramekin, and invert onto a serving plate.

28. Tap lightly, and carefully lift ramekin away from casserole.

29. Serve warm.

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