Ingredients:
16 oz pkg refrigerated sliced potatoes
2 cups shredded Monterey Jack cheese
6 oz Lox-thinly sliced
6 beaten eggs
2 cups milk
1/4 tsp salt
onions, if desired
Preheat oven to 350. Lightly spray six ramekins with Pam. Set the dishes in a 15 x 10x 1-inch baking pan and set aside. Place potatoes in a 2 qt microwave dish and add 1 tbsp water. Cover with wax paper and microwave on high for 2 minutes. Arrange half the potatoes in ramekins. Then layer with half the cheese, all the lox and top with remaining potatoes and cheese. In a large bowl whisk together eggs, milk, salt and onions. Pour this mixture slowly over layers in ramekins. Bake at 30-35 minutes or until puffed, set and golden. Let stand 10 minutes before serving.
4 comments:
This recipe makes me very hungry! thanks for the wonderful brunch idea. I do have one question...what is a ramekin?
Thanks again for the recipe!
Kendra
Hi Kendra:
A Ramekin is a small fluted baking dish. They look like a larger custard cup and are stoneware. They are displayed in the baking section in the stores.
Did you try the recipe?
My daughter found your website and this recipe. We wanted to say thanks for giving us a great recipe to use for our mother/daughter brunch this month. It's a family tradition that I used to share with my momma and now enjoy with my own daughter. We will check back again to see what new recipes you have shared!
Roslyn P.
Want to try this recipe today but I don't know what "Lox" is? Please explain.
Thanks
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