BACON, EGG AND CHEESE CASSEROLE

Bacon, Egg and Cheese Casserole image

Bring your favorite breakfast flavors to a delectable dish that's great any time of day with our Bacon, Egg and Cheese Casserole.

Provided by My Food and Family

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

Ingredients

8 slices OSCAR MAYER Bacon
4 cups ORE-IDA Diced Hash Brown Potatoes
3 Tbsp. oil
1/4 tsp. black pepper
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
5 eggs
1/2 cup milk
1-1/2 cups KRAFT Shredded Cheddar & Monterey Jack Cheeses
2 Tbsp. finely chopped onions
1 Tbsp. maple-flavored or pancake syrup

Steps:

Heat oven to 400ºF.
Place 4 bacon slices, with long sides together, on foil-covered pizza pan sprayed with cooking spray. Weave remaining bacon slices, 1 at a time, horizontally though bacon slices on pizza pan to form lattice pattern.
Bake 20 min. or until crisp and golden brown.
Meanwhile, cook potatoes in hot oil in skillet as directed on package. Spoon into 9-inch pie plate. Use bottom of dry measuring cup to press potato mixture onto bottom and up side of pie plate. Sprinkle with pepper.
Microwave cream cheese in large microwaveable bowl on HIGH 30 sec.; whisk until creamy. Add eggs, 1 at a time, beating after each addition until well blended. Stir in milk. Add shredded cheese and onions; mix well.
Reduce oven temperature to 350ºF. Pour cream cheese filling into potato crust. Bake 30 min. or until center is almost set. Meanwhile, use wide spatula to carefully transfer bacon lattice from pizza pan to double layer of paper towels to drain.
Place bacon on top of potato mixture; brush with syrup. Bake 10 to 15 min. or until bacon is heated through.

Nutrition Facts : Calories 460, Fat 33 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 230 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 19 g