Recipes from Lanier Publishing
Petaluma, California
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Ingredients:
1 T olive oil
1/4 cup O'Brien Hash Browns
2 mushrooms
Spinach leaves
1/3 cup pepper jack cheese, grated
3 corn tortillas
2 eggs
Milk
Instructions:
Heat a tablespoon of olive oil in a small sauce pan. Brown 1/4 cup of O'Brien Hash browns. Add 2 mushrooms - cut into medium pieces. Lay fresh, washed spinach leaves on top of browned veggies/enough to cover. Sprinkle a hand full (1/3 cup) of grated pepper jack cheese on top. Break up 3 corn tortillas on top. Beat two eggs in a 2 cup measuring cup. Add enough milk to make 1 cup total liquid (beat again). Pour over all the ingredients. The egg mixture won't cover yet. It will puff up during cooking time. Turn the heat down, cover the pan with a lid and slow cook for about 15 minuites until the egg is set and the cheese is melted.
Cut in half and serve with salsa.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
