Bacon & Egg Squares

By lorik

Ingredients

• 10 frozen hash brown patties (2.3 oz. each), thawed
• 1 doz. eggs
• 1/2 cup milk
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided
• 6 slices cooked OSCAR MAYER Bacon, crumbled, divided
• 4 green onions, thinly sliced

Details

Servings 12
Preparation time 30mins
Cooking time 80mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.

Make Ahead:
This can be partially prepared ahead of time. Prepare egg mixture, and bake crust as instructed. 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.