Bacon and Egg Squares

By carol gorman

Ingredients

• 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

Details

Servings 12
Preparation time 30mins
Adapted from kraftcanada.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.