Satisfying the family at breakfast time is easy: Just serve this melty, bacon-sprinkled egg-and-potato bake. No skillet? No worries. This recipe uses a pie plate instead!
What You Need
Original recipe yields 6 servings
3 Tbsp. butter
2 cups ORE-IDA Potatoes O’Brien
2 Tbsp. milk
1/4 tsp. black pepper
1/2 cup KRAFT Shredded Pepper Jack Cheese
1/2 cup KRAFT Shredded Cheddar Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Heat oven to 350°F.
Microwave butter in microwaveable 9-inch pie plate on HIGH 30 sec. or until melted. Add potatoes; stir gently to evenly coat potatoes with butter. Microwave 10 min.
Whisk eggs, milk and pepper in medium bowl until blended. Stir in pepper Jack cheese; spoon over potatoes.
Bake 20 min. or until knife inserted in center comes out clean. Sprinkle with cheddar; bake 3 to 5 min. or until melted. Sprinkle with bacon.
For a delightful brunch idea, serve this Egg, Potato and Bacon "Skillet Bake" with a seasonal fresh fruit salad.
Substitute 1-1/2 cups cholesterol-free egg product for the 6 fresh eggs.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fibers 0g
* 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.