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Hash Brown Frittata

Servings: 6


1 cup (4 ounces) Wisconsin gouda cheese, shredded
1 cup refrigerated shredded hash brown potatoes
8 crisply cooked bacon slices, crumbled
1/2 cup chopped green or red pepper
1/4 cup green onion slices
5 eggs
1 cup milk
1/4 teaspoon black pepper
1 small tomato, sliced

Cooking Directions:

Heat oven to 350°F. Combine the cheese, potatoes, bacon, peppers, and onions; toss lightly. Spoon into a well-buttered 9-inch pie plate.

In a medium bowl, beat the eggs; stir in the milk and the pepper. Pour over the potato mixture; top with the tomato slices. Bake for 45 to 50 minutes or until the center is set. Allow to stand 5 minutes before serving.

Variations: Edam may be used in place of gouda. The frittata can be baked in individual ramekins.

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