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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Impossibly Easy Bacon, Egg and Tot Bake (With Make-Ahead Directions) Recipe

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This recipe for Impossibly Easy Bacon, Egg and Tot Bake (With Make-Ahead Directions) is from Elizabeth's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Original Bisquick™ mix
2 cups of milk
1/4 teaspoon pepper
4 eggs
1 Ib bacon, crisply cooked and chopped
6 cups Cascadian Farm ™ Spud Puppies TM frozen organic crispy golden potatoes
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon sliced green onion (1 medium)
Ketchup, if desired
Directions:
Directions:
1. Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

2. In a large bowl, stir Bisquick mix, milk, pepper, and eggs until blended; pour into a baking dish, and top with half of the bacon. Place frozen potato nuggets in a single layer on an ungreased large cookie sheet with sides.

3. Place both the baking dish and cookie sheet in the oven. Bake 20 minutes.

4. Place potato nuggets evenly on top of Bisquick bake; top with cheese and remaining bacon. Bake 10 to 15 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Top with green onion. Serve with ketchup.

***Make-Ahead Directions:

Make Bisquick bake as directed through step 2. Cover and refrigerate up to 12
hours. Keep potato nuggets frozen until ready to bake. Uncover, and bake as directed in steps 3 and 4.

***Use ground beef in place of the bacon for a twist on this dish!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
55 min

 

 

 

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