Breakfast for Dinner
Bacon, Egg, and Hash Brown Casserole
Ingredients
- 10 slices bacon, chopped
- 4 cups frozen diced potatoes with peppers and onions, thawed
- 1 (10-oz) pkg spinach
- 1 (5-oz) pkg seasoned croutons
- 10 large eggs
- ½ cup heavy cream
- ½ cup sour cream
- 1 tsp garlic salt
- 1½ cups shredded Colby Jack cheese
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain, reserving 2 Tbsp drippings in skillet.
- Add potatoes to hot drippings; cook, stirring occasionally, until potatoes are browned and tender. Gradually stir in spinach until wilted. Spoon into a lightly greased 13 -x 9-inch baking dish. Sprinkle with croutons.
- Whisk together eggs, cream, sour cream, and garlic salt in a large bowl; pour over croutons. Sprinkle with cheese and bacon. Cover and refrigerate up to 3 days.
- Preheat oven to 375°F. Let casserole stand at room temperature 30 minutes before baking. Bake, uncovered, 30 to 35 minutes or until center is set.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
655
|
655
|
| Fat (g) | 42 | 42 |
| Sat. Fat (g) | 18 | 18 |
| Protein (g) | 30 | 30 |
| Carb (g) | 38 | 38 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 1182 | 1182 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 1 | 1 |
Bonus Collections Meal Plan
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