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How To make Breakfast Potato Casserole

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Ingredients
6
ounces
potoatoes, frozen hash brown one package
1/3
cup
onion, chopped
1/4
cup
green bell pepper, chopped
8
slices
bacon, crisply cooked and crumbled
8
ounces
whole kernel corn, canned (one can), drained
1/2
cup
cheddar cheese, shredded
1
cup
milk
5
large
eggs, beaten
1/2
teaspoon
salt
1
dash
cayenne pepper, red pepper, ground
1
dash
paprika

Directions:
*substitute: 3 c Frozen shredded hash brown Potatoes. (do not thaw.)
Heat oven to 350 degrees F.
Cover potatoes with water and drain as directed on package except omit salt.
Spread potatoes in ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches. Top with onion, bell pepper, bacon, corn and cheese.
Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika.
Bake 35 to 40 minutes or until knife inserted in center comes out clean.
6 SERVINGS; 350 CALORIES PER SERVING.

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