| Yield | |
|---|---|
| Source | Adapted from recipe by White Cedar Inn for use at the Thomas Shepherd Inn |
| Prep time | 1 hour |
| Recipe Types | Breakfast |
| Yield | |
|---|---|
| Source | Adapted from recipe by White Cedar Inn for use at the Thomas Shepherd Inn |
| Prep time | 1 hour |
| Recipe Types | Breakfast |
Cheesy Potatoe-y goodness in the morning; sticks to your ribs. Easy preparation and can be made the night before. Can be served with a side of salsa for garnish.
| 2 | c | shredded potatoes |
| 1 1⁄2 | c | shredded cheddar cheese |
| 1 | cn | (small) diced mild chiles |
| 3 | large eggs | |
| 1 1⁄2 | c | milk |
| 1 | c | bisquick |
| 1⁄2 | t | salt |
| 1⁄2 | T | chopped cilantro |
| 1⁄2 | c | chipotle cheddar cheese |
Spray a 9-inch round pie pan with non-stick spray. Combine potatoes, chiles, and cheese and spread over bottom of pan.
Mix eggs, milk, salt and Bisquick together and pour over potato mix. Cover and refrigerate for 1 hour – may be made in advance and refrigerated overnight.
Sprinkle chipotle cheddar, then cilantro on top of pie.
Preheat oven to 350 degrees. Bake in the oven for 45 to 55 minutes or until set.