CHEDDAR AND POTATOES BREAKFAST BAKE

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Cheddar and Potatoes Breakfast Bake image

Bisquick Heart Smart® mix, fat-free milk and fat-free egg product create a leaner twist to a delicious breakfast bake.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 55m

Yield 12

Number Of Ingredients 7

4 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed
1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)
5 slices fully cooked turkey bacon, chopped
1 cup Bisquick Heart Smart® mix
3 cups fat-free (skim) milk
1 cup fat-free egg product
1/2 teaspoon pepper

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix uncooked potatoes, 1 cup of the cheese and the bacon. Spread in baking dish.
  • In same bowl, stir Bisquick mix, milk, egg product and pepper until blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese.
  • Bake 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 10 mg, Fiber 0 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g

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