This dish is based on a recipe from a 1968 Betty Crocker cookbook published by Better Homes & Gardens. The first page starts out with "Dear Homemaker..." Gotta love it! I found the cookbook at a Salvation Army and it had some great recipes that were dying to come back in style. This is a good one to make for guests who've spent the night or for yourself if you're just tired of making and eating the same old thing for breakfast.
Hominy Breakfast Casserole
- 12 oz sliced bacon
- 3 green onions sliced
- 15 oz can diced potatoes
- ½ teaspoon paprika
- 1 teaspoon onion powder
- 15.5 oz can hominy drained
- 4 oz pimento peppers drained
- 6 eggs
- 2 tablespoon milk or half and half
- ½ cup shredded cheddar cheese
- hot sauce to taste
- In a large non-stick skillet, cook bacon over medium-high until crispy; about 15 minutes.* Flip as needed to evenly cook.When bacon is crispy. Turn off heat under skillet and do not drain away bacon droppings.Using tongs, transfer cooked bacon to a plate lined with paper towels to absorb excess grease. Let cool. Then crumble bacon and set aside.
- While bacon is cooking, thinly slice green onions and set aside.
- Turn heat back on under skillet, set to medium-high. Drain, rinse and add diced potatoes to skillet. Sprinkle with paprika and onion powder. Stir and cook for 5 minutes or until potatoes are lightly brownedDrain and add hominy and pimento peppers.Cook and stir hominy, potatoes and peppers for an additional 5 minutes.
- Move potatoes and hominy off to one side of the skillet. Add a pad of butter or a drizzle of oil if needed to prevent eggs from sticking to pan then crack and scramble eggs in the open side of the skillet, then add milk. Reduce heat to medium. Cook and stir eggs only until eggs are just starting to firm up. About 5 minutes. Then fold eggs together with potatoes and hominy.
- Turn off heat, then fold in cheese until melted.
- Crumble bacon over top and serve hot.Add green onions for garnish.Top with hot sauce if desired.