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Breakfast in a Shell
By The Gourmet Farm Girl
1 package Azteca (bakeable) salad shells
10 eggs
salt and pepper to taste
1 1/2 cups shredded mild cheddar cheese (plus additional for topping)
1 pound package frozen hash browns
2-3 tablespoons butter
6 slices smoked bacon
Bake shells according to package directions; set aside
Cut bacon into bite size pieces; cook over medium heat till crisp; drain on a paper towel
While bacon is frying; cook hash browns according to package directions; keep warm
In a large mixing bowl beat eggs with a whisk or large fork; stir in cheese salt and pepper. Pour eggs and cheese mixture into a large non-stick skillet sprayed with vegetable oil and 1 tablespoon melted butter
Note: eggs cook best in two separate batches
Cook eggs slowly over medium to low heat till done; remover from heat
Layer the potatoes then eggs, extra cheese and bacon pieces into the baked shell; serve immediately
Makes four servings
Alterations: add chopped green onions or chives, sour cream or sausage gravy instead of bacon