Breakfast

Southwest Potato and Egg Breakfast Casserole is for Breakfast.

Southwest Potato and Egg Breakfast Casserole takes 10 minutes to prepare.

Southwest Potato and Egg Breakfast Casserole takes 40 minutes to cook.

Southwest Potato and Egg Breakfast Casserole makes 4 servings.

The ingredients for Southwest Potato and Egg Breakfast Casserole are:

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
salt
pepper
Mrs. Dash Hot Seasoning blend

Here is how you make Southwest Potato and Egg Breakfast Casserole:

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 servingsTop with salsa, if desired.Great reheated.Number of Servings: 4Recipe submitted by SparkPeople user EVANSHD.

The nutritional information for Southwest Potato and Egg Breakfast Casserole is:

• 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