breakfast potato casserole

Name: Breakfast Potato Casserole
Yield: 6
Ingredients: 6 ounce(s) frozen hash brown potatoes; 1/3 cup(s) onion, chopped; 1/4 cup(s) green bell pepper, diced; 8 slice(s) bacon, cooked and crumbled; 8 ounce(s) can whole kernel corn, drained; 1/2 cup(s) cheddar cheese, shredded; 1 cup(s) milk; 5 large eggs, beaten; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) cayenne pepper; 1/4 teaspoon(s) red pepper, ground; 1/2 teaspoon(s) paprika

(2 RATINGS)

413 Pinches 1 Photo

Jo Voorhies

Toledo, OH

Updated on Aug 3, 2010

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yield 6 serving(s)

Ingredients

6 ounces frozen hash brown potatoes
1/3 cup onion, chopped
1/4 cup green bell pepper, diced
8 slices bacon, cooked and crumbled
8 ounces can whole kernel corn, drained
1/2 cup cheddar cheese, shredded
1 cup milk
5 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper, ground
1/2 teaspoon paprika

How To Make breakfast potato casserole

Step 1

Heat oven to 350 degrees.

Step 2

Cover potatoes with water and drain as directed on package except omit salt.
Step 3

Spread potatoes in ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches.
Step 4

Top with onion, bell pepper, bacon, corn and cheese.
Step 5

Mix remaining ingredients except paprika.
Step 6

Pour over cheese.
Step 7

Sprinkle with paprika.
Step 8

Bake 35 to 40 minutes or until knife inserted in center comes out clean.
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