Eggsceptional Potato Squares

Add something flavorful to your family’s dinner with this hearty casserole that's baked using eggs and potatoes.

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Servings 6

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ingredients 11
Prep Time 35 min
Total Time 1 hr 5 min

Ingredients

1: tablespoon butter or margarine

1: garlic clove, minced

2 1/2: cups frozen southern-style hash-brown potatoes

2: tablespoons chopped green onions

2: tablespoons chopped red or green bell pepper

1/4: teaspoon salt

1/8: teaspoon pepper

6: eggs

1/4: cup skim milk

2: tablespoons grated Parmesan cheese

1/8: teaspoon dry mustard

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Directions

1 In large nonstick skillet over low heat, combine butter and garlic; heat until butter is melted. Add potatoes, onions, bell pepper, salt and pepper; cook 5 minutes, stirring occasionally.
2 Gently pat potato mixture into single layer. Cover; cook over low heat for 10 minutes.
3 Meanwhile, heat oven to 350°F. Spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Remove skillet from heat. Spoon potatoes into sprayed dish, spreading evenly.*
4 In blender container or in bowl with electric mixer, combine eggs and all remaining ingredients; blend at high speed until well mixed and slightly frothy. Pour over potato mixture.
5 Bake at 350°F. for 20 to 30 minutes or until knife inserted in center comes out clean. To serve, cut into squares. If desired, garnish with green onions or bell pepper curls.

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* Recipe can be prepared to this point, cooled slightly, covered with foil and refrigerated for up to 1 day. To bake, uncover dish and continue as directed above.