Try this Bacon, Egg and Potato Bake recipe, or contribute your own.
Suggest a better description1 Preheat oven to 350°F Grease an 8x8 baking dish with non-stick spray an set aside.
2 Microwave peeled potato on high until barely tender, 3-4 minutes. Allow to cool slightly, then cut into 1/4" dice.
3 In a medium skillet over medium heat, heat oil until shimmering. Add the onion and a pinch of salt. Saute until onions are soft and translucent, about 5 minute Add garlic, bell peppers and half the salt, Saute until the peppers are fragrant and soft, about 5 minutes more. Remove from heat and set aside.
4 Whisk together eggs and milk with remaining salt and pepper. Add 3/4 c cheese, potatoes, crumbled bacon and sauteed vegetables. Stir well and spread into baking dish.
5 Bake in preheated oven for 30 minutes. Spread remaining cheese on top and return to oven until cheese is melted and top is puffy, about 15 minutes more. Serve at once.
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Serving Size: 1 Serving (303g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 451 | ||
Calories from Fat: 265 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.5g | 39 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 242.7mg | 75 % | |
Sodium 1100.4mg | 38 % | |
Potassium 777.1mg | 20 % | |
Total Carbohydrate 26.3g | 8 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 23g | ||
Protein 20.9g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 451
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