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Egg and Potato Casserole
Source: dLife

This egg and potato casserole is a quick and easy breakfast.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 167.8
Total Carbs 9.0 g
Dietary Fiber 0.5 g
Sugars 2.0 g
Total Fat 9.5 g
Saturated Fat 4.5 g
Unsaturated Fat 0.8 g
Potassium 227.5 mg
Protein 11.5 g
Sodium 280.3 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Meat , 1/2 Milk , 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
0.6667 cup  frozen hash browns
1 oz  Canadian bacon
2 tbsp  evaporated milk
2 tsp  white all purpose flour
2 each  medium eggs
3 tbsp  shredded cheddar cheese
1 tsp  fresh basil
0 1/4 tsp  dried basil
0.125 tsp  black pepper
1 pinch  salt
  1. Preheat oven to 350°F.
  2. Lightly coat two, 10-oz. casseroles with cooking spray.
  3. Place hash brown potatoes in bottom of each dish. Top with Canadian bacon.
  4. In small bowl, stir milk into flour. Add eggs, half of the cheese, basil, pepper, and salt. Pour egg mixture over vegetables.
  5. Bake 25 to 30 minutes.
  6. Sprinkle with remaining cheese. Let stand for 5 minutes before serving.

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