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Easy breakfast casserole with fried potatoes
Preheat the oven to 350F. Grass a fountain for 9 x 13 and reserve.
Combine the tocino with a large skillet and cook with fire until it is well fried. Assemble the onions and cook until they are transparent. Remove and dry over a paper towel.
In a large cup, mix the eggs, salt, pepper and spicy sauce.
Combine the potato croquettes, the grated cheese, the mustard, the onion and the cabbage.
Mix until they combine.
Pour the mixture into a prepared butter fountain and bake for 35 to 45 minutes or until the centre is listed. Put the coffee cup back in 5 to 10 minutes before serving.
Cover with freshly cut garlic if desired.
Video
Nutrition
Calories: 418 kcal | Carbohydrates: 16 g | Protein: 23 g | Weight: 28 g | Saturated fat: 12 g | Cholesterol: 168 mg | Sodium: 809 mg | Potassium: 390 mg | Fiber: 1g | Sugar: 1 g | Vitamin A: 495 IU | Vitamin C: 6.7 mg | Calcium: 299 mg | Iron: 1.6 mg
Combine the tocino with a large skillet and cook with fire until it is well fried. Assemble the onions and cook until they are transparent. Remove and dry over a paper towel.
In a large cup, mix the eggs, salt, pepper and spicy sauce.
Combine the potato croquettes, the grated cheese, the mustard, the onion and the cabbage.
Mix until they combine.
Pour the mixture into a prepared butter fountain and bake for 35 to 45 minutes or until the centre is listed. Put the coffee cup back in 5 to 10 minutes before serving.
Cover with freshly cut garlic if desired.
Video
Nutrition
Calories: 418 kcal | Carbohydrates: 16 g | Protein: 23 g | Weight: 28 g | Saturated fat: 12 g | Cholesterol: 168 mg | Sodium: 809 mg | Potassium: 390 mg | Fiber: 1g | Sugar: 1 g | Vitamin A: 495 IU | Vitamin C: 6.7 mg | Calcium: 299 mg | Iron: 1.6 mg
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