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1
Prheat oven to 400u00b0F.
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2
Drain thawed potatoes and make sure there is no excess water on them.
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3
Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.
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4
Press potatoes into the bottom of the ramekin.
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5
Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.
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6
Remove from oven and allow to cool for 10-12 minutes.
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7
Right after removing from oven, reduce oven temp to 350u00b0F.
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8
In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.
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9
In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.
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10
Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I like butter-flavored).
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11
Place half the cheese on top of the potatoes in the ramekin.
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12
Cover this cheese with the sauteed peppers and onion.
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13
Pour egg mixture over that.
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14
Top with remaining cheese.
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15
Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.
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16
Allow to rest 5-10 minutes after cooking.
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17
Then run a knife around the edges of the ramekin, and invert onto a serving plate.
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18
Tap lightly, and carefully lift ramekin away from casserole.
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19
Serve warm.
