Zutaten für Potato Egg Bake
- Butter
- Onion
- Frozen Hash Browns
- 6 large eggs
- 1 cup milk
- Salt
- Pepper
- Cheddar Cheese
- 6 slices bacon, cooked, drained, and crumbled
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Zubereitung von Potato Egg Bake
- Preheat oven to 350°F (175°C).
- Cook bacon until crispy. Remove from pan, drain on paper towels, and crumble.
- Melt butter in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add frozen hash browns to the skillet and cook, stirring occasionally, until lightly browned and heated through, about 8-10 minutes.
- Grease a 9x13 inch baking pan.
- Spread the cooked hash brown mixture evenly in the prepared pan.
- In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Stir in the crumbled bacon and shredded cheese.
- Pour the egg mixture evenly over the potatoes in the baking pan.
- Bake for 45-50 minutes, or until the egg mixture is set and a knife inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
10g
Fat
89g
Carbs
10g