Bacon, Potato, and Egg Bake
Ingredients
- 4 slices center cut bacon, chopped
- ⅓ cup chopped onion
- 2 cloves garlic, minced
- 2½ cups frozen cubed hash browns, thawed
- 3 Tbsp chopped fresh parsley
- 8 large eggs
- ½ tsp salt
- ¼ tsp crushed red pepper
- ½ cup shredded reduced-fat Cheddar cheese
- 2 small Roma tomatoes, sliced
Instructions
- Preheat oven to 350°F. Cook bacon in a large cast-iron skillet over medium heat until crisp; remove bacon, reserving drippings in skillet.
- Sauté onion and garlic in hot drippings until tender. Remove from heat, and stir in hash browns, parsley, and bacon.
- Beat eggs lightly; add salt and red pepper. Pour over bacon mixture, and sprinkle with cheese. Arrange tomatoes over mixture.
- Bake 15 to 20 minutes or until center is puffed and set.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
298
|
298
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 22 | 22 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 709 | 709 |
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