Southwest Potato and Egg Breakfast Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 164.2
  • Total Fat: 6.4 g
  • Cholesterol: 192.0 mg
  • Sodium: 113.4 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 11.2 g

View full nutritional breakdown of Southwest Potato and Egg Breakfast Casserole calories by ingredient
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Easy, low calorie, and filling! Easy, low calorie, and filling!
Number of Servings: 4


    4 Medium Eggs
    1/4 cup chopped white onion
    1/4 cup chopped green pepper (bell pepper)
    1/4 cup Kraft 2% Shredded Cheddar Cheese
    1 1/2 cup Fresh Hashbrowns- not frozen
    4 slices Turkey Bacon- cooked and chopped
    Pam Cooking Spray- Olive Oil
    Mrs. Dash Hot Seasoning blend


Preheat oven 400 degrees.

Grease 1.5 quart casserole dish with olive oil spray. Place hashbrowns in the bottom, pressing them to the bottom and sides with a spoon. Lightly salt and pepper. Place in preheated oven for 10 minutes.

Combine eggs, onions, and bell peppers in mixing bowl. Season with salt, pepper, and Mrs. Dash. Amount depends on your tastes.

Once hashbrowns are finished cooking, press again with spoon to bottom and sides; creating a "bowl" for the egg mixture.

Pour 1/2 egg mixture over hashbrowns. Layer bacon and 1/2 the cheese. Now pour the remaining egg mixture over the bacon. Top with remaining cheese.

Bake for 20-30 mintutes until cheese is melted and hashbrowns are slighly brown on top.

Yields 4- 1 cup servings

Top with salsa, if desired.
Great reheated.

Number of Servings: 4

Recipe submitted by SparkPeople user EVANSHD.

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