Created by Sue on March 14, 2013
Step 1: Preheat oven to 400°F.
Step 2: Drain thawed potatoes and make sure there is no excess water on them.
Step 3: Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.
Step 4: Press potatoes into the bottom of the ramekin.
Step 5: Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.
Step 6: Remove from oven and allow to cool for 10-12 minutes.
Step 7: Right after removing from oven, reduce oven temp to 350°F.
Step 8: In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.
Step 9: In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.
Step 10: Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I like butter-flavored).
Step 11: Place half the cheese on top of the potatoes in the ramekin.
Step 12: Cover this cheese with the sauteed peppers and onion.
Step 13: Pour egg mixture over that.
Step 14: Top with remaining cheese.
Step 15: Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.
Step 16: Allow to rest 5-10 minutes after cooking.
Step 17: Then run a knife around the edges of the ramekin, and invert onto a serving plate.
Step 18: Tap lightly, and carefully lift ramekin away from casserole.
Step 19: Serve warm.