Dr. Beth's Garden Fiesta Egg Bake

Serves: about 3

Preheat oven to 400° F.
Butter a 8 x 8 or 6 x 9 glass pan

Mix 2 tablespoons melted butter with 8 ounces shredded potatoes. (I used frozen hashbrowns from Trader Joes.)
Spread potatoes evenly over bottom of pan to form a crust.
Add sea salt as desired.
Bake for 10 to 15 minutes until they are turning brown.

Brown 3-4 strips turkey bacon on stove top. I added some cayenne pepper. (I used thick-cut, peppered, no nitrate turkey bacon from Trader Joes)
Cut into inch sized pieces or smaller.

Mix together:

• 7 large eggs
• 1/2 cup half and half OR whole milk
• 1/2 of a green bell pepper, chopped into 1/2 inch size pieces
• 1 jalapeno pepper, chopped fine
• 3-4 green onions, chopped fine
• 1 cup shredded cheese of choice (save some for top of bake)
• add cooked turkey bacon
• add sea salt, black pepper and cayenne as desired

Pour egg mixture into browned potato crust.
Top with additional shredded cheese if desired. I used pepper jack.

Reduce oven temp to 375° F., bake for additional 20 minutes until eggs are set.

Pico De Gallo

• 1 cup grape or cherry tomatoes, cut into quarters
• 1/2 of a green bell pepper, chopped into 1/4 inch size pieces
• 1/2 of a red bell pepper, chopped into 1/4 inch size pieces
• 1 jalapeno pepper, chopped fine
• 3 green onions, chopped fine
• 1/2 cup chopped cilantro
• Add sea salt and cayenne as desired
• Leftovers will keep for several days - excellent on top of chicken, fish, tacos, scrambled eggs, etc.

Serve with pico de gallo and sour cream

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