Hash Brown Potato and Egg Bake

Name: Hash Brown Potato and Egg Bake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 227 grams bacon, chopped; 2 Tbsps butter or margarine, melted; 9 larges eggs; 1 teaspoon ground mustard; 850 grams bag frozen country-style shredded hash brown potatoes, thawed, patted dry; 296 milliliters milk; 118 milliliters medium onion, chopped; 118 milliliters cornflake crumbs or panko bread crumbs; 59 milliliters grated Parmesan cheese; 0 teaspoons pepper; 1 teaspoon salt; 227 grams cups shredded Cheddar cheese; 227 grams container sour cream

You can never have too many side dish recipes, so give Hash Brown Potato and Egg Bake a try. This recipe serves 12. One serving contains 350 calories, 15g of protein, and 24g of fat. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of bacon, onion, ground mustard, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Glass Baking Pan

Oven

In 10-inch skillet, cook bacon and onion over medium-high heat about 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain on paper towels.

Ingredients you will need

Bacon

Onion

Equipment you will use

Paper Towels

Frying Pan

In large bowl, toss bacon mixture, potatoes and cheeses. Spoon into baking dish. In same bowl, beat eggs, milk, sour cream, salt, mustard and pepper with fork or wire whisk until well blended.

Ingredients you will need

Sour Cream