Hash Brown Egg Bake

Name: Hash Brown Egg Bake
Yield: 15 servings
Ingredients: 40 ozs frozen hash browns, thawed; 4 ozs bacon slices, cooked and crumbled; 3 ozs cheddar cheese, shredded; 1 tsp salt; 12 whole eggs, slightly beaten; 1 cup fat-free milk; 1/2 tsp salt; 1/4 tsp black pepper; 3 ozs cheddar cheese, shredded

Adapted from Quick Cooking Magazine

40 ozs frozen hash browns, thawed
4 ozs bacon slices, cooked and crumbled
3 ozs cheddar cheese, shredded
1 tsp salt
12 whole eggs, slightly beaten
1 cup fat-free milk
1/2 tsp salt
1/4 tsp black pepper
3 ozs cheddar cheese, shredded

Preheat oven to 350. Prepare a 13 "x 9" pan with cooking spray; set aside. In a mixing bowl, combine hash browns, bacon crumbs, half the cheese, and one teaspoon salt. Mix well. Spoon into prepared pan. In another mixing bowl, combine eggs, milk, remaining salt, and black pepper. Mix until smooth. Pour evenly over the hash brown mixture. Top with the remaining cheese. Bake, uncovered, for 50 minutes, or until eg mixture is cooked through.

Posted: 6/5/1999

Breakfast

Rated by 8 users (4.38)

WW Points^* : 4.07

15 servings

Nutrition Facts
Servings Per Recipe 15
Amount Per Serving
Calories 186 Calories from Fat 79 (43%)
% Daily Value *
Total Fat 9g	14%
Saturated Fat 4g	20%
Monounsaturated Fat 2g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 166g	55%
Sodium 492mg	20%
Potassium 56mg	19%
Total Carbohydrate15g	5%
Dietary Fiber 2g	8%
Sugars 1g
Protein 11g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.