Brunch

Egg and Potato Cheese Casserole is for Breakfast.

Egg and Potato Cheese Casserole takes 15 minutes to prepare.

Egg and Potato Cheese Casserole takes 45 minutes to cook.

Egg and Potato Cheese Casserole makes 8 servings.

The ingredients for Egg and Potato Cheese Casserole are:

1 Large Potato
4 Slices Bacon
6 Large Eggs
2 Cups Lowfat Shredded Cheese
1- 4.5oz Can Diced Green Chiles
8 Tbs Fat Free Sour Cream
2 Tbs Onion Powder
1Tbs Sea Salt

Here is how you make Egg and Potato Cheese Casserole:

Preheat Oven to 375Cook Bacon and set aside, while bacon is cooking shred potatoSpray 9 x 13 baking dish with olive oil or canola oil non-stick spraySpread potato evenly on bottom of baking dish, then crumble bacon across the potato drop tablespoons of Sour cream accross potatos and baconMix Eggs, cheese, green chiles, onion powder and sea salt, reserving 1/2 cup to 1 cup of the cheese..Pour mixture into baking dish.Place in 375 degree oven for 30 to 45 minutes, test with toothpick for doneness. Sprinkle reserved cheese on top about 10 minutes before cooking is completed.Allow to rest for 5 minutes before serving.Serve alone or with salsa or hot sauceServing Size: Makes 8 4" squaresNumber of Servings: 8Recipe submitted by SparkPeople user WOLVEMOM.

The nutritional information for Egg and Potato Cheese Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 207.7

• Total Fat: 10.5 g
• Cholesterol: 158.3 mg
• Sodium: 1,223.2 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 1.4 g
• Protein: 14.7 g

The dietary needs meet for Egg and Potato Cheese Casserole is Low Carb