Breakfast Casserole with Bacon
Try this Breakfast Casserole with Bacon recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- salt and pepper to taste
- cooking spray
- 1/3 cup milk
- topping
- 12 eggs
- 3 tomatoes seeded and diced
- 1 pound cooked bacon crumbled, divided use
- 16 ounces frozen potato tots
- 2 cups shredded cheddar cheese divided use
- 1 avocado pitted, peeled, and diced
- 1/4 cup chives sliced
- Carbohydrate 165.914340895381 g
- Cholesterol 842.951607006763 mg
- Fat 323.57036218842 g
- Fiber 20.1949997933367 g
- Protein 297.126393851173 g
- Saturated Fat 132.119875715606 g
- Serving Size 1 1 Serving (3384g)
- Sodium 14205.2613199446 mg
- Sugar 145.719341102044 g
- Trans Fat 30.1774185604233 g
- Calories 4757 calories
1. Preheat oven to 375 degrees. Coat a 9 x 13 inch pan with cooking spray. 2. Place the potato tots in a single layer on the bottom of the pan. 3. In a large bowl, whisk together the eggs and milk until thoroughly combined. 4. Stir in 3/4 of the bacon and 1 cup of the cheese. 5. Add salt and pepper to taste. 6. Pour the egg mixture over the potato tots. 7. Sprinkle the remaining bacon and cheese over the top of the egg mixture. 8. Bake for 45 minutes or until center is set. 9. Place the tomatoes, avocado, and chives in a bowl; stir to combine. Season with salt to taste. 10. Spoon the tomato mixture over the top of the casserole and serve.
