Hello, new favourite brunch idea! These cheesy Bacon and Egg Squares start with a golden brown hash brown crust—and just get more delicious from there.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
10 frozen hash brown patties (60 g each), thawed
1 doz. eggs
1/2 cup milk
1/2 cup sour cream
2 cups Cracker Barrel Shredded Old Cheddar Cheese, divided
6 slices cooked bacon, crumbled, divided
4 green onions, thinly sliced
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How do I make it ?
Heat oven to 450ºF.
Crumble hash browns into 15x10x1-inch pan sprayed with cooking spray; press gently to form even layer.
Bake 15 to 20 min. or until golden brown. Meanwhile, whisk eggs, milk and sour cream in large bowl until blended; stir in half each of the cheese and bacon.
Reduce oven temperature to 350ºF. Pour egg mixture over crust; bake 15 to 20 min. or until set. Remove from oven. Top with remaining bacon and cheese; sprinkle with onions. Let stand 5 min. before cutting to serve.
Kraft Kitchen Tips!
Wake up with Bacon and Egg Squares for a special Saturday morning treat! Serve with fresh fruit to round out the meal.
This morning favourite can be partially prepared ahead of time. Prepare egg mixture, and bake crust as directed. Store cooled crust and egg mixture (separately) in refrigerator up to 24 hours. When ready to serve, pour egg mixture over crust, then bake and top with remaining ingredients as directed.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 8 g
Cholesterol 210 mg
Sodium 470 mg
Carbohydrate 13 g
Fibre 2 g
Sugars 1 g
Protein 13 g
12 servings, 1/12 recipe (121 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.