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Breakfast Potato Casserole
1 package (6 ounces) hash brown Potato mix
⅓ cup chopped onion
¼ cup chopped green bell pepper
8 slices bacon, crisply cooked and crumbled
1 can (8 ounces) whole kernel corn, drained
1 ½ cup shredded cheddar cheese (6 ounces)
1 cup milk
5 eggs, beaten
½ teaspoon Salt
Dash of ground red pepper
Heat oven to 350°F.
Cover potatoes with water and drain as directed on package except omit salt.
Spread potatoes in ungreased rectangular baking dish, 12 X 7 ½ X 2 inches.
Top with onion, bell pepper, bacon, corn and cheese.
Mix remaining ingredients except paprika.
Pour over cheese. Sprinkle with paprika.
Bake 35 to 40 minutes or until knife inserted in center comes out clean.
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