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Breakfast Casserole Recipe
Nutrition
Cal/Serving: 517Daily Value: 26%
Servings: 6
Low-Carb
Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 43g | 66% |
| Saturated | 16g | 81% |
| Trans | 0g | 0% |
| Carbs | 14g | 5% |
| Fiber | 2g | 7% |
| Sugars | 1g | 0% |
| Protein | 18g | 36% |
| Cholesterol | 164mg | 55% |
| Sodium | 787mg | 33% |
| Calcium | 166mg | 17% |
| Magnesium | 35mg | 9% |
| Potassium | 531mg | 15% |
| Iron | 2mg | 9% |
| Zinc | 2mg | 13% |
| Vitamin A | 357IU | 7% |
| Vitamin C | 15mg | 24% |
| Thiamin (B1) | 0mg | 19% |
| Riboflavin (B2) | 0mg | 17% |
| Niacin (B3) | 4mg | 19% |
| Vitamin B6 | 0mg | 22% |
| Folic Acid (B9) | 29µg | 7% |
| Vitamin B12 | 1µg | 15% |
| Vitamin D | 2µg | 0% |
| Vitamin E | 1mg | 3% |
| Vitamin K | 3µg | 4% |
| Fatty acids, total monounsaturated | 18g | 0% |
| Fatty acids, total polyunsaturated | 4g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
- 1 1/2 lb s hash browns, frozen
- 1 lb bacon or sausage
- 3 eggs
- 2 ounces Velveeta cheese
- 2 ounces cheddar cheese, shredded
- 1 can cream of potato soup
- salt and pepper
DIRECTIONS
Click here for DirectionsRecipe Details
| Prep | |
| Cook | |
| Total Time | |
| Servings | 6 servings |
