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Cheddar and Potatoes Breakfast Bake

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By Betty Crocker Kitchens
Updated Oct 9, 2013
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Bisquick Heart Smart® mix, fat-free milk and fat-free egg product create a leaner twist to a delicious breakfast bake.

Cheddar and Potatoes Breakfast Bake

  • Prep Time 10 min
  • Total 55 min
  • Servings 12
  • Ingredients 7
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Ingredients

  • 4 cups frozen potatoes O'Brien with onions and peppers (from 28-oz bag), thawed
  • 1 1/2 cups shredded reduced-fat Cheddar cheese (6 oz)
  • 5 slices fully cooked turkey bacon, chopped
  • 1 cup Bisquick Heart Smart® mix
  • 3 cups fat-free (skim) milk
  • 1 cup fat-free egg product
  • 1/2 teaspoon pepper

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix uncooked potatoes, 1 cup of the cheese and the bacon. Spread in baking dish.
  • Step 
    2
    In same bowl, stir Bisquick mix, milk, egg product and pepper until blended. Pour over potato mixture. Sprinkle with remaining 1/2 cup cheese.
  • Step 
    3
    Bake 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes before serving.

Nutrition

140 Calories
3 1/2g Total Fat
10g Protein
17g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
430mg
18%
Potassium
250mg
7%
Total Carbohydrate
17g
6%
Dietary Fiber
0g
0%
Sugars
5g
Protein
10g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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