Cheddar and Potatoes Breakfast Bake

  • Prep Time 10 min
  • Total Time 55 min
  • Servings 12

Ingredients

Ingredients

4
cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed
1 1/2
cups shredded reduced-fat Cheddar cheese (6 oz)
5
slices fully cooked turkey bacon, chopped
1
cup Bisquick Heart Smart® mix
3
cups fat-free (skim) milk
1
cup fat-free egg product
1/2
teaspoon pepper

Directions

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix uncooked potatoes, 1 cup of the cheese and the bacon. Spread in baking dish.
  • 2 In same bowl, stir Bisquick mix, milk, egg product and pepper until blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese.
  • 3 Bake 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.

Notes










Tips

Expert Tips

This bake can be made 8 to 12 hours ahead. Make as directed through step 2 except do not sprinkle with the 1/2 cup of remaining cheese; cover and refrigerate. When ready to bake continue as directed in step 3, sprinkling with remaining 1/2 cup cheese (bake time may be longer).

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
30),
% Daily Value
Total Fat
3 1/2g
3 1/2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
430mg
430%;
Total Carbohydrate
17g
17%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
25%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.