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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. For cheese sauce, melt butter in a medium saucepan over medium heat. Add onion, cook for about 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Stir in cheese until melted.
In a 3-quart rectangular baking dish layer potatoes and cheese sauce. Bake, covered, about 55 minutes or until potatoes are tender.
Heat oil in a large skillet over medium heat. Add broccoli, cook about 5 minutes or until nearly tender, stirring frequently. In a large bowl, beat together eggs, water, the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Pour over broccoli in the skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat about 2 minutes more or until egg mixture is cooked but still moist. Spoon eggs over potatoes. Top with bacon and chopped tomato. Serve immediately.