medium garlic clove, minced
chili powder (divided)
low fat sour cream
Mexican blend cheese
1 1/2 cups
cilantro, chopped, divided
frozen southwestern shredded hash browns
mild salsa (reserve juice)
Preheat oven to 375°F. In a large skillet, fry 10 slices of bacon over medium heat until done, but not crispy. Set bacon aside and wipe skillet clean leaving a light coating of bacon grease. In a small bowl, beat ¼ cup of the milk with four of the eggs, pour into skillet and scramble eggs until firm, but still moist. Roughly chop bacon and place in a large bowl. Add scrambled eggs. Wipe skillet clean again, add butter. Once melted, whisk in flour, minced garlic and ¼ tsp. of the chili powder. Add rest of milk and stir with a wooden spoon until thick and bubbly, approximately 5-7 minutes.
Add milk mixture to the large bowl with bacon and scrambled eggs. Add sour cream, 1 cup of the cheese, 2 tsp. of the cilantro and hash browns. In a small bowl, drain salsa, reserving the juice. Stir salsa in the potato mixture. Spread mixture in a greased 13x9x2-inch baking dish. Bake uncovered for 20-25 minutes.
Once cooked, remove from oven and using a spoon, create 6 (2 rows of 3) holes on the top of the casserole. Crack the remaining eggs into the holes, filling each hole with one egg. Dust top of casserole with remaining chili powder and sprinkle with remaining cheese. Bake for an additional 12-15 minutes. Once eggs on top are fully-cooked, let stand for at least 10 minutes.
Fry rest of bacon the way you prefer. Remove bacon and place on paper towels. In a small saucepan, heat salsa juice on medium-high heat, just until it boils. Cut casserole into 6 pieces, with an egg in each square. Once on plate, place 1 piece of bacon on each square. Sprinkle with remaining 1 tsp. of cilantro. Drizzle with salsa juice.