"A large pan of hashbrowns, bacon, cheese sauce and eggs to warm anyones heart on a Sunday or at breakfast. I put 32 oz package of hashbrowns but could use 20 to for a smaller one. I haven't made it yet."

Original is 16 servings

Metric US

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Ingredients

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1 package (32 ounce) hash browns (diced)
8 to 9 large eggs
16 ounces Velveeta cheese (cubed)

1 cup of milk
10 to 12 ounces bacon (10-12 slices, cooked, crumbled)
Salt and pepper to taste

Nutritional

Serving Size: 1 (145.4 g)
Calories 372.1
Total Fat - 25 g
Saturated Fat - 8.2 g
Cholesterol - 141.2 mg
Sodium - 872.5 mg
Total Carbohydrate - 16.5 g
Dietary Fiber - 1.6 g
Sugars - 1 g
Protein - 19.5 g
Calcium - 299.6 mg
Iron - 1.1 mg
Vitamin C - 1 mg
Thiamin - 0.2 mg

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Step by Step Method

Step 1

Defrost hash browns for 30 min to 1 hour before preparing.

Step 2

Preheat oven to 400.

Step 3

Cube VELVEETA and microwave for 1-2 minutes to melt.

Step 4

Add milk to VELVEETA and stir. Then, cook for an additional 1-2 minutes until smooth and creamy.

Step 5

Pour over the casserole and mix it up just a bit.

Step 6

Cook precooked bacon in the microwave on a paper towel for about 30 seconds to crisp it up.

Step 7

Crumble bacon over hash browns.

Step 8

Make small wells in the casserole dish.

Step 9

Drop a egg over each well.

Step 10

Sprinkle with salt and pepper and bake for about 35-40 minutes.

Step 11

Turn on broiler and bake for an additional 2-3 minutes until eggs are done.

Step 12

Allow to cool before serving.

Tips

No special items needed.

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