Made With
Potato BreadIngredients
4 Slices Martin’s Potato Bread
4 Tablespoons Melted Butter, divided
1 Bag Shredded Hash Brown Potatoes, thawed
1 Tablespoon Olive Oil
4 Slices Bacon, chopped
1 Large Onion, diced
1 Tablespoon Fresh Thyme, finely chopped
2 Cloves Garlic, minced
Salt and Pepper, to taste
6 Eggs
1/2 Cup Half and Half
1/2 Teaspoon Nutmeg
1 Heaping Tablespoon Dijon Mustard
Sliced Summer Sausage (optional)
1 1/2 Cups Gruyère Cheese, shredded
Serves: 4-6
Directions
Step 1
Preheat oven to 400 degrees F.
Step 2
Brush a baking dish or pie pan with 2 tablespoons melted butter.
Step 3
Line the bottom of your baking dish or pie pan with the bread slices, trimming as necessary to fit, so that they cover the entire bottom of the dish in a single layer.
Step 4
Top bread layer with shredded hashbrowns (you may not use the whole bag). Top with remaining 2 tablespoons melted butter.
Step 5
Place in oven and allow to begin to bake while oven is still preheating.
Step 6
Meanwhile, heat olive oil in a skillet over medium-high heat, and cook bacon briefly, about 3 minutes. Add onion, thyme, garlic, salt, and pepper. Reduce heat to medium and cook until softened, stirring frequently, about 12 minutes.
Step 7
In a large bowl, whisk together eggs, half and half, nutmeg, and Dijon mustard until smooth. Add the bacon mixture and stir to combine.
Step 8
Pour the filling over the semi-baked crust. Return to oven and bake for 15 minutes.
Step 9
Top evenly with summer sausage and gruyère cheese.
Step 10
Continue baking until browned and bubbling, about 15 more minutes. Serve warm with a garnish of fresh thyme.
