Name: Bacon, Hashbrown And Egg Casserole
Yield: 4 servings
Ingredients: 1 Tablespoon Butter; 1 whole Small Onion, Chopped; 2 Tablespoons Canola Oil; 2 cups Shredded Hasbrowns (prepacked Or Shred Your Own); 1/2 teaspoons Emeri's Creole Seasoning; Salt And Pepper; 3 whole Eggs; 3 whole Egg Whites; 1/4 cups Milk; 1/2 teaspoons Dill; 1/4 teaspoons Garlic Powder; 6 slices Bacon (cooked)

Servings: 4 persons

1 Tablespoon Butter
1 whole Small Onion, Chopped
2 Tablespoons Canola Oil
2 cups Shredded Hasbrowns (prepacked Or Shred Your Own)
1/2 teaspoons Emeri's Creole Seasoning
Salt And Pepper
3 whole Eggs
3 whole Egg Whites
1/4 cups Milk
1/2 teaspoons Dill
1/4 teaspoons Garlic Powder
6 slices Bacon (cooked)

1
Preheat oven to 375u00b0F.
2
In a skillet over medium heat, melt the butter. Add onions and cook until fragrant and translucent.
3
Once onions have been cooking for about 5 minutes, create a well in the center of the pan. Add canola oil and hashbrowns. Season hashbrowns with Emeril's (if using), salt and pepper. Continue to cook hashbrowns until they have a golden brown color.
4
While potatoes are cooking, mix eggs, egg whites, milk, dill and garlic powder until frothy. Season lightly with salt and pepper.
5
When potatoes are golden, transfer to an 8 x 8 baking dish. Pour egg mixture over potatoes and place cooked bacon on top to evenly cover.
6
Bake for 30 minutes before cutting into four squares.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Bacon, Hashbrown And Egg Casserole

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