All in One Country Breakfast

All in One Country Breakfast

Kim Sheridan

1 16-oz. pkg. bacon, cut into bite-size pieces

3 tablespoons bacon drippings

1 16 oz. pkg. frozen dried potatoes

3/4 cup sour cream

3/4 cup chicken broth

1 1/2 cup Colby and Monterey cheese, shredded

1 1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup green onion with tops, chopped

4 eggs

1/2 Colby and Monterey Cheese, shredded

4 plum tomatoes cut in half

Preheat oven to 450°. In skillet fry bacon, set aside. Reserve 3 T. bacon drippings, set aside. Place potatoes in a 9"x9" inch baking pan. Pour bacon drippings over potatoes; toss well and spread evenly over the bottom of pan.

Bake for 30 minutes.

Combine sour cream, chicken broth, cheese, salt, and pepper. Mix well and set aside. After potatoes have browned, remove from oven. Reduce oven temperature to 325°. Add bacon and onions to the potatoes; mix well. Pour the sour cream mixture over potatoes, make 4 impressions in the potato mixture, break an egg in each impression. Return to oven and continue baking 15 additional minutes or until eggs are set. Remove from oven.