Breakfast Potato Casserole
An easy breakfast casserole.
Yield
6 servingsPrep
5 minCook
40 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
potatoes
frozen hash brown one package |
|
| ⅓ | cup |
onions
chopped |
|
| ¼ | cup |
green bell peppers
chopped |
|
| 8 | slices |
bacon
crisply cooked and crumbled |
|
| 8 | ounces |
corn
whole kernel corn, canned (one can), drained |
|
| ½ | cup |
cheddar cheese
shredded |
|
| 1 | cup |
milk
|
|
| 5 | large |
eggs
beaten |
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
cayenne pepper
red pepper, ground |
*
|
| 1 | dash |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
potatoes
frozen hash brown one package |
|
| 79 | ml |
onions
chopped |
|
| 59 | ml |
green bell peppers
chopped |
|
| 8 | slices |
bacon
crisply cooked and crumbled |
|
| 231.2 | ml/g |
corn
whole kernel corn, canned (one can), drained |
|
| 118 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
milk
|
|
| 5 | large |
eggs
beaten |
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
cayenne pepper
red pepper, ground |
*
|
| 1 | dash |
paprika
|
*
|
Directions
*substitute: 3 cup Frozen shredded hash brown Potatoes. (do not thaw.)
Heat oven to 350℉ (180℃).
Cover potatoes with water and drain as directed on package except omit salt.
baking dish ,">
Spread potatoes in un-greased rectangular baking dish, 12 X 7½ X 2 inches. Top with onion, bell pepper, bacon, corn and cheese.
Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika.
Bake 35 to 40 minutes or until knife inserted in center comes out clean.
6 SERVINGS; 350 CALORIES PER SERVING.
