• 10
    Minutes
    Prep Time
  • 45
    Minutes
    Cook Time
  • 6-8
    Servings

Nutritional Information

200 calories, 8g fat (3g sat. fat), 160mg cholesterol, 14g protein, 19g carbohydrate, 610mg sodium, 2g fiber.
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Steak ‘N Eggs Casserole

INGREDIENTS

  • 1 package (6.1 oz.) Hungry Jack® Scalloped or Au Gratin Potatoes
  • 2 cups cold water
  • 6 eggs
  • 3/4 cup milk
  • 1 cup cooked chopped steak, breakfast sausage or bacon
  • 1/2 cup diced bell peppers
  • 1/2 cup diced onion
  • 1/2 cup frozen spinach, thawed and drained
  • 2 teaspoons hot sauce (optional)
  • 1/2 cup shredded cheese

INSTRUCTIONS

  1. Heat oven to 450°F.
  2. Heat dry potato slices and water in a medium saucepan; boil 4 minutes. Pour into a 2 quart or 9×9-inch casserole dish.
  3. Whisk together the eggs, milk and sauce packet in a bowl until nearly smooth.
  4. Stir egg mixture, meat, peppers, onion, spinach and hot sauce (if desired) into potatoes; spread evenly in pan.
  5. Bake until potatoes are tender and eggs begin to set, about 30 minutes. Sprinkle with shredded cheese and bake an additional 15 minutes.
  6. Let stand 10 minutes before serving.

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