Canadian Country Pie ...p63

Nana had surgery Friday morning and we were sitting round the dining room table Saturday morning eating more recipes from this cookbook!  She's a trooper!  Visitors came from near and far to see how she was doing and I wanted to have some simple breakfast fare - I decided to modify this recipe into a finger food style.  Rather than cooking it in a pie plate, I used muffin tins.  Everyone enjoyed them and they were relatively easy to make.  I thought they might make a cute Easter breakfast if made using little tart tins, with the hash browns forming a "basket".  Let me know if anyone tries that!

It was a little hectic so I didn't take a lot of pictures, but did manage to get this one before Leslie popped it into her mouth!   

Hardy Appetit!

CANADIAN COUNTRY PIE

Serves 6
325 oven

3 T butter

2 c. frozen hash browns
1/2 tsp. celery salt
3/4 c. sliced fresh mushrooms
1/2 c. onion, chopped
1/2 green pepper, chopped
5 eggs
1/2 c. milk
1 c. cheddar cheese, shredded
6 slices bacon, crisp
salt & pepper

Melt butter, saute hash browns until brown (5 min).  Sprinkle with celery salt.  Spread in 9" pie plate or quiche dish.  Top with mushrooms, onions & green peppers.  Whisk eggs, milk, salt & pepper.  Pour into pan.  Bake at 325 for 30 min.  Remove from oven and sprinkle with cheese and bacon. 

*If using muffin tins, I combined the mushrooms, onions & green peppers right into the milk mixture.