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Cheesy potato bacon and egg casserole recipe

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Cheesy potato bacon and egg casserole recipe

Ingredients

  • 4 cups frozen shredded hash brown taters, thawed
  • 1/2 cup finely chopped onion
  • 8 bacon strips, cooked and crumbled
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 egg
  • 1 can (12 ounces) evaporated milk
  • 1/2 teaspoon seasoned salt

Directions

  1. Inside a greased 8-in. square baking dish, layer 1 / 2 of the taters, onion, bacon and cheese. Repeat layers.
  2. In a tiny bowl, whisk the egg, milk and seasoned salt pour over potato mixture. Cover and bake at 350 for half an hour. Uncover bake 5-ten minutes longer or until a knife placed close to the center arrives clean. Yield: 8 servings.

Initially printed as Potato Bacon Casserole in Country August/September 2009, p49

Dietary Details

1 piece: 181 calories, 10g fat (6g saturated fats), 62mg cholesterol, 381mg sodium, 12g carb (5g sugars, 1g fiber), 10g protein.

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