Country-Style Eggs

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This was in a cookbook that came with my microwave, oh, some 20-25 years ago. We’ve had two or three microwave ovens since then, and this recipe has worked fine in each. of course, microwave ovens vary, so the times might be different for you. We’ve used it as a “breakfast for dinner” recipe, but it would also work fine for breakfast.

Country-Style Eggs 

4 slices bacon
2 tablespoons butter or margarine
6 ounces frozen hash browns
1/4 cup chopped onion
1/4 cup chopped green pepper (optional)
6 eggs
1/4 cup milk
1/2 teaspoon salt
Dash pepper
1 cup (4 ounces) shredded mild cheddar cheese

Cook bacon according to microwave oven instructions; crumble and set aside.

Put margarine, potatoes, onions, and green pepper into an 8-inch round glass cake or pie dish. Cook uncovered in microwave oven 6 minutes on high or until vegetables are tender; stir once.

Mix eggs, milk, salt, and pepper. Flatten potato mixture and pour egg mixture over the top. Cover with plastic wrap. Cook in microwave oven 6-7 minutes at medium-high, or until egg mixture is almost set; stir once.

Sprinkle bacon and cheese over egg mixture, Heat uncovered 1 minute at medium-high, or until cheese just starts to melt.

Remove from oven and let stand 5 minutes, Cut into wedges to serve.

4-6 servings. 

I usually leave out the green peppers. I also usually use the “heat and eat” already cooked bacon since we don’t use bacon very much — I’d hate to have to wait on a dish like this to cook the bacon first. If I didn’t use that what I would probably do is get regular bacon and fry it all up at once, and then freeze it to use just a few pieces at a time.

I’ve also made a single serving of this, though I couldn’t give you exact measurements. I usually eat my breakfast after taking Jesse to school, and sometimes cereal just doesn’t appeal to me. This is a nice change even though I normally don’t like eggs scrambled in the microwave. I basically follow the same recipe, only I put just a few hash browns in a smaller dish with margarine and a sprinkle of minced onion, microwave for a minute or so, stir, and cook again until the potatoes are mostly done, then mix two eggs with a little milk, salt, and pepper and pour them over the potato mixture and microwave at medium-high for 45 seconds to a minute, stir, and then microwave again until mostly set. I often tear up a piece of ham lunch meat instead of the bacon when I do it this way and add that and a sprinkled of shredded cheddar cheese, microwave for about 20 seconds, then let it sit for a few minutes. Delicious! And nice when I need a heartier breakfast than usual.

8 thoughts on “Country-Style Eggs

  1. Pingback: Friday’s Fave Five « Stray Thoughts

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