Breakfast Skillet Burrito Casserole
Ingredients
The base
-
2
cups
frozen shredded hashbrowns
The filling
-
6
eggs
-
2
tbsp
milk
-
⅓
cup
diced onion
-
⅓
cup
diced red pepper
-
4
slices
bacon
-
to taste
salt and pepper
-
to taste
hot sauce
-
½
cup
shredded cheddar cheese
Instructions
- Preheat the oven to 375°F.
- Heat a 10-inch cast iron skillet over medium heat and thaw the hashbrowns slightly in the microwave.
- Add olive oil to the skillet, then add the hashbrowns, pressing them up the sides of the skillet, and cook until the edges are brown.
- In a separate non-stick skillet, cook diced bacon until browned, then remove and drain on paper towels.
- Pour off some bacon grease and cook the diced onion and red pepper until translucent.
- Whisk together the eggs, milk, salt, pepper, and hot sauce, then pour over the vegetable mixture and cook until just underdone.
- Spread the egg mixture over the hashbrown crust, top with cheese and bacon, and bake for 15 minutes until set.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
20g
Sodium
600mg
Cholesterol
250mg
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