Breakfast

Egg, Bacon, Potato Casserole is for Breakfast.

Egg, Bacon, Potato Casserole takes 25 minutes to prepare.

Egg, Bacon, Potato Casserole takes 35 minutes to cook.

Egg, Bacon, Potato Casserole makes 12 servings.

The ingredients for Egg, Bacon, Potato Casserole are:

1 pkg. Jennie-O Turkey Bacon (22 slices)
1 cup Non fat Milk
1 Bag Ore-Ida Potatoes O'Brien w/Onions and Peppers
1 Container Egg Substitute (8 servings)
1 Tube Pillsbury Crescent Rolls (Original)
2 cups 2% Mild Shredded Cheddar Cheese

Here is how you make Egg, Bacon, Potato Casserole:

Heat Oven to 350 degrees.Cook the bacon and then cut up into small pieces.While the bacon is cooking I heat the Potatoes up until they are soft.Roll out the crescent rolls in a 9 x 13" pan.In a separate bowl I mix the Egg Substitute and Milk together. Then I add the bacon pieces and soft potatoes. I add about 1 cup of cheese and mix it all together.Take the Crescent Roll crust out of the oven and then dump the egg mixture on top of it and spread it out over the crust. I add the remaining cheese to the top and then bake for 30-35 minutes or until the egg is done.I let it sit for about 2 to 3 minutes before cutting.Makes 12 servings that are about 2 1/2" by 3".Number of Servings: 12Recipe submitted by SparkPeople user ALS0117.

The nutritional information for Egg, Bacon, Potato Casserole is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 235.5

• Total Fat: 9.0 g
• Cholesterol: 32.1 mg
• Sodium: 637.3 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 1.5 g
• Protein: 17.0 g