Breakfast Casserole
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Nutrition Information:
Per serving:
Approx. 270 calories
Approx. 6 grams of fat
Ingredients
Nonstick cooking spray
1 cup (8-oz.) Hiland Fat Free Sour Cream
1 cup warm water
1/2 cup cream of mushroom soup
1 teaspoon Italian seasoning
1 teaspoon white pepper
1 (1lb. 4-oz.) package shredded hash brown potatoes
1/2 cup chopped fresh parsley
8 eggs
Paprika
Preparation
Preheat oven to 350 degrees. Spray 9x13-inch baking dish with nonstick cooking spray. Combine Hiland Fat Free Sour Cream, water, soup base, Italian seasoning and pepper in medium bowl; stir until smooth. Fold in potatoes and parsley; spoon into prepared baking dish. Cover baking dish with foil and bake for 50 minutes. Uncover dish and make 8 indentations in potatoes, each large enough to hold 1 egg. Crack eggs 1 at a time and place 1 egg in center of each indentation; sprinkle with paprika. Bake uncovered 10 to 15 minutes longer or until eggs are cooked as desired. Makes 8 servings.
