Eggs and turkey bacon team up with peppers, onions and cheddar to make a crowd-pleasing hash brown bake they won't soon forget.
What You Need
Original recipe yields 9 servings
8 slices OSCAR MAYER Turkey Bacon
1/4 cup oil
4 cups ORE-IDA Shredded Hash Brown Potatoes
1 pkg. (10 oz.) frozen chopped broccoli, thawed
1 cup ORE-IDA Chopped Onions
1 red pepper, chopped
1 cup canned fat-free evaporated milk
1-1/2 cups KRAFT Shredded Cheddar Cheese
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Let's Make It
Heat oven to 350°F.
Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard dripping from skillet. Crumble bacon.
Add oil to skillet; heat on medium-high heat. Add potatoes; cook 4 min. or until lightly browned, turning occasionally. Add broccoli, onions and peppers; cook 3 to 4 min. or until vegetables are tender, stirring occasionally.
Spoon into 13x9-inch baking dish sprayed with cooking spray. Beat eggs and milk in medium bowl; stir in cheese and bacon. Pour evenly over potato mixture.
Bake 40 to 45 min. or until eggs are set. Let stand 5 min. before serving.
Pair with a fresh fruit salad.
Substitute 1 cup chopped fresh asparagus for the broccoli.
Prepare casserole as directed except for baking. Cover and refrigerate several hours or until ready to bake.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 13g
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.