No need to take everyone's order when you've already whisked up hash browns, bacon and eggs into one savory, cheesy breakfast bake.
What You Need
Original recipe yields 6 servings
2 Tbsp. oil
2 cups ORE-IDA Shredded Hash Brown Potatoes
2 large green onion s, sliced
6 egg s
1 pkg. (2.52 oz.) OSCAR MAYER Fully Cooked Bacon, cut into 1/2-inch pieces
1/8 tsp. pepper
1/2 cup KRAFT Shredded Sharp Cheddar Cheese
1 tomato, chopped
Add To Shopping List
Let's Make It
Heat oil in medium nonstick skillet on medium-high heat. Add potatoes and onions; cook 8 to 10 min. or until potatoes are browned, stirring occasionally. Remove from heat. Spread potatoes to evenly cover bottom of skillet.
Whisk eggs in small bowl. Stir in bacon and pepper; pour over potatoes. Cover.
Cook on medium-low heat 10 min. or until egg mixture is set. Top with cheese and tomatoes; cook, covered, 3 to 4 min. or until cheese is melted.
For a delightful brunch idea, serve this skillet dish with a seasonal fresh fruit salad and bran muffins.
How to Easily Cut the Bacon
Stack bacon slices; cut into pieces with kitchen shears.
Prepare using 10 slices OSCAR MAYER Center Cut Bacon, cooked and drained, and/or substituting 1/2 cup chopped green peppers for the onions.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.