If you know me a little, you know I just can’t do eggs! It is not for a lack of trying and when I am making my husband a fried egg or an omelette, the smell drives me insane, like I wish I could just sink my teeth into it and devour it, but as soon as I get a tiny sense of the taste .. Yuck 🙁 Anyway I have not given up, and I have tried a few breakfast dishes using eggs, to my surprise I have enjoyed the ones I have made.. And it was no different with this yummy and easy hash brown bacon & egg bake, I mean it has bacon and hash browns, two of my favorite food groups.. wait they are food groups right?? 😉 This dish really is simple to whip up, you can add any extra veggies in it to your choosing.. Serves 6 at 5 smart points per serving based on new freestyle program.

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Hash brown bacon & egg bake

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
5SP blue & purple, 6SP green/5PP

Ingredients

  • 7.5 oz can pillsbury biscuits (one in the 4 value pack, if you can't find those, you can weigh out a larger container to get 7.5oz)
  • 2 cups frozen hash browns
  • 1/2 cup diced red onion (optional, can use other veggies if you wish)
  • 2 eggs
  • 4 egg whites (about 1/2 cup)
  • Dash of salt & pepper
  • 4 slices center cut bacon (cooked, drained and crumbled.)

Instructions 

  • Preheat oven to 350F, spray a 9x13 casserole dish with non stick spray.
  • Cut your 10 small biscuits into 8 small pieces each and layer them on the bottom of the casserole dish.
  • Sprinkle your hash browns and chopped red onion over the dough pieces.
  • In a small bowl (I used a pyrex measuring cup for easy pouring) whisk together your eggs and egg whites, salt & pepper.
  • Evenly pour your egg mixture over the biscuit and potatoes.
  • Top with your crumbled bacon.
  • Bake in oven for approx 30-35 minutes.
  • Cut into 6 equal servings and serve warm.
  • *Note, you can sprinkle some cheese on top 5 minutes before the bake comes out of the oven just be sure to add in points for cheese.

Notes

WW Freestyle points (blue & purple) 5 * using freestyle recipe builder
Smart points (green) 6 *using WW recipe builder
Points plus 5 *using points plus calculator
Nutritional info .. Calories 205...Fat 6.2g... Sat fat 1.5g...Carbs 27.8g... Fiber 1g... Sugar 2.4g... Protein 9.3g *using my fitness pal
Author: Drizzle
Course: Breakfast

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Drizzle
Author

14 Comments

    • Drizzle
      Drizzle Reply

      Mine are from my local grocery store, it is their brand, so unless your right near me you won’t find the same brand, I suggest you look through the freezer at your local grocery store, hopefully you can find some 🙂

    • Drizzle
      Drizzle Reply

      Hi Star!!! It’s simple and delicious 🙂 Hope you enjoy it… I was eyeing your skillet gnocchi pizza bake… I just might need to try that 🙂

  1. Avatar

    Could you tell me the nutrition stats on the hashbrowns you use, just so I can try and get a bag that’s similar to what you use and have it come out equally points-wise? Sorry to be a pain!

    • Drizzle
      Drizzle Reply

      Not a pain at all .. 3/4 cup.. 130 calories, 4g fat, 0.5 sat fat, 21g carbs, 2g fiber and 2g protein, they are also in one of my weekly product reviews, I think week 2 if I am correct

    • Drizzle
      Drizzle Reply

      I think they will still bake ok but to be safe I would suggest defrosting them

  2. Avatar

    I bought the pilsbury biscuits when I was in the States so we could make this. I won’t use all 4 tubes before they expire. Do you know if they can be frozen?

    • Drizzle
      Drizzle Reply

      I think they freeze ok, maybe look on the pillsbury site and see if they mention if you can freeze the dough

  3. Avatar

    Thanks for the recipe! I’ve been looking for an alternative for Christmas morning. Just FYI though, technically those are home fries, not hash browns. Hash browns are the shredded ones. Although, I’m sure you could interchange them, it will change the texture. Just thought I’d point that out so people don’t have a recipe failure.

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