Todd Alan

Todd Alan

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May Is Egg Month. Here's A New Recipe To Try.

I care about the food I eat. I want to eat healthy and at the same time stick to a budget. One of my go to choices is the incredible edible egg. At an average of 15 cents each, eggs are one of the most affordable sources of high quality protein available. They're a nutritional power house, not only does one large egg contain 6 grams of protein, it also contains all 9 essential amino acids in a 70 calorie package.

I hopped onto and tried this new recipe this week. I think you might like it. 

Peek A Boo Eggs

Serving Size: 12


12 ounces hash browns

12 slices bacon, diced

12 slices Americn cheese (1 oz slices)

12 eggs

1 cups cream

1/4 cups Parmesan cheese, grated


Preheat oven to 450 degrees. Grease a 9x13-in pan. In a skillet, fry hash browns until crispy. In another skillet, fry bacon until crispy. Line 9x13-inch pan with hash browns and then bacon. Add a layer of American cheese.

Crack whole eggs over cheese. Drizzle cream over eggs until the yolks "peek" through. Bake at 450 degrees for 10 minutes.

Remove pan from oven and sprinkle with Parmesan cheese. Return to oven and bake 10 minutes longer. Cut into 12 squares and serve.

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