- 1 package (30 ounces) frozen cubed hash brown potatoes, thawed
- 1 pound bacon, cooked
1 cup shredded cheddar cheese
- 1 teaspoon pepper
- ½ teaspoon ground mustard
- 8 large eggs
- 2 cups whole milk
Cut bacon into pieces and add to any non-stick CanCooker. Cook on medium heat until bacon is crisp. Remove with a slotted spoon to a paper towel and drain. Discard bacon drippings.
In a large bowl, combine the hash browns, bacon, cheese, salt, pepper and ground mustard. Spoon into greased mini loaf pans. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika.
Place 2-piece rack on the bottom of the CanCooker and add water to the top of the rack. Place miniature loaf pans on the rack. Latch lid and steam on medium low for 40 minutes.
Remove lid and continue cooking for 5 minutes
Carefully remove loaf pans with tongs.
This recipe will make 6 mini loaf pans.
I use the foil containers with this so dishes don't have to be done when camping. It is a different breakfast when out away from home to enjoy instead of just eggs and bacon/sausage. Fills you up for sure!