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Hashbrown Casserole
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Brief Description
Hashbrowns, turkey bacon, cheese and eggs
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Main Ingredient
Eggs
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Category: Breakfast
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Cuisine: American
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Prep Time: 5 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: pwallace
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Posted On: Jan 26, 2017
Number of Servings:
Ingredients:
- 3 slices - Applegate turkey bacon Brown, then crumble
- 2 cups - Refrigerated shredded hashbrowns
- 2 tablespoons - Onion, chopped
- 2 tablespoons - Sweet pepper, chopped
- 2 whole - Eggs
- 2 tablespoons - Cashew milk
- 1/4 teaspoons - Salt
- 1/8 teaspoons - Dash black pepper
- 6 tablespoons - 2% Cheddar cheese, shredded
Directions:
In a 10 inch skillet cook bacon until crisp. Drain bacon on paper towels, crumble or cut bacon into pieces; set aside.
Combine potatoes, chopped onion, and sweet pepper; pat into the skillet. Cook, uncovered, over medium heat about 7 minutes or until slightly browned, turning once.
Meanwhile, in a small mixing bowl beat together eggs, milk, salt, and black pepper; pour over potato mixture.
Top with cheese and bacon. Cover; cook over low heat for 5 to 7 minutes or until egg mixture is set.
Loosen omelet; fold in half.
Turn out of skillet onto plate. Cut into wedges to serve.
If desired, garnish with green onions.
Makes 2 servings, approx. 260 cal and 21.25 g protein per serving.
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