Submitted by: Karen Stover
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Fresh-tasting and an all-in-one meal.
In an 8-inch ovenproof skillet, cook the bacon (cut into 1/2-inch pieces) until crisp. Drain, reserving 2 tablespoons of drippings in the skillet. Remove bacon to towel. In the same skillet, add the potatoes (shredded into hash browns), chopped broccoli, chopped green pepper, chopped onion, and rosemary. Cover and cook over low heat until hash browns are golden brown and vegetables are tender, about 10 minutes. Remove from the heat and set aside. In a large bowl, whisk the eggs, water, salt, and pepper; pour over hash browns. Top with bacon and paprika. Bake, uncovered, at 350°F for 12-15 minutes or until eggs are completely set.