BACON AND EGG BREAKFAST CASSEROLE

Bacon and Egg Breakfast Casserole image

Provided by Barbara Kavorkian

Time 45m

Number Of Ingredients 13

1 c homemade or bought hashbrowns, unthawed
2 slice white or wheat bread, cubed
4 slice bacon or turkey bacon, cooked and chopped (could use 1/4 lb pork or turkey sausage, sliced links)
2 Tbsp rounded of yellow or green onion, small dices
2 Tbsp rounded of bell pepper (any collor), small dices
3 Tbsp diced tomato
3 eggs or egg substitute equivalent, beaten
1/2 c 1% milk
1/8 tsp salt
1/2 tsp paprika
dash(es) cayenne pepper (optional)
1/2 tsp mrs dash (optional)
3/4 c shredded cheese, monterey jack or cheddar

Steps:

1. Preheat oven to 350°F.
2. Place 1 cup of frozen hashbrowns on the bottom of a sprayed 8x8 baking pan. Top with 2 slices cubed white or wheat bread. Sprinkle onions, tomato, bell pepper, bacon and cheese on top of hashbrowns and bread.
3. In a small bowl, combine eggs, milk, salt, cayenne pepper. Mrs. Dash and paprika and mix to combine. Pour mixture into the baking dish on top of hashbrown mixture and toppings and gently press down. Bake for 30-40 minutes until knife comes out clean and cheese is melted.
4. Calories 164 Total Fat 8.34g Saturated Fat 4.01g Cholesterol 113.67mg Sodium 416.83mg Total Carbohydrate 13.11g Dietary Fiber 1.18g Sugars 1.5g Protein 9.34g