Breakfast Bacon and Egg Casserole Recipe
Adapted from Betty Crocker's "Impossible Pie" from the 70s.
Ingredients
- 8 strips bacon, chopped, cooked, fat reserved
- 1 1/2 cups frozen hash browns, Potatoes O'Brian type
- 2 scallons, chopped
- 2 large eggs
- 1 cup whole milk
- 1 cup AP flour
- 1 tbs. butter
- 1/2 cup grated Parmesan cheese or other cheese of choice
- 1/2 tsp. salt
- 1/4 tsp. pepper
Directions
- Heat oven to 425 F.
- Beat the eggs, milk, salt, and pepper in a bowl.
- Add the flour and combine (mixture should be lumpy).
- Cook the bacon, add it to egg mix.
- Cook the scallions in the bacon fat, remove.
- Add 2 tbs. butter and the potatoes.
- Cook over medium high heat until the potatoes are golden brown.
- Mix all the ingredients together in the bowl and pour into a 9x9 pan or a 2 qt. baking dish.
- Cook until puffed and golden, about 30 minutes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 6 servings | |
| Calories 321 | |
| Calories from Fat 224 | 70% |
| Total Fat 25.0g | 31% |
| Saturated Fat 9.81g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 708mg | 30% |
| Potassium 322mg | 9% |
| Total Carbs 11.92g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.34g | 2% |
| Protein 12.18g | 19% |
