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    You are in: Home / Recipes / Potato and Bacon Frittata Bake Recipe
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    Potato and Bacon Frittata Bake

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on April 14, 2010

      Beautiful! I added 2 mushrooms as well for some extra flavour, also I had no idea what bisquick was(being from down under), so I added 2 tablespoons of flour, it was really really scrumptious, and great cold the next day too! Hubby had three servings so I guess that speaks for itself!

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    • on March 11, 2005

      This was very tasty. I would love to add the peppers, but the kid doesn't like them, so I had to leave them out. Sigh! I believe it would have tasted even better with them added.

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    • on March 05, 2005

      I made this with Gruyere and Parmesan, 2% milk, and red, green and yellow bell peppers. Even after 30 minutes of cook time, it never really set in the center, but we loved it anyway. The leftovers made an absolutely fabulous breakfast the next day.

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    • on March 01, 2005

      This makes a quick, easy, tasty week night dinner when served with a tossed salad! I cut the recipe in half - used 3 extra large eggs, a combo of whipping cream & 1% milk and a combo of red & green peppers. I got 2 good dinner portions & hubby has the leftovers in his lunch. Thanx Kitten!

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    • on September 05, 2004

      OMG! We absolutely loved this and it will be a regular dinner in our house now. The only changes I made were to use 1/2% milk instead of whole because that's what I had, and I only used 1 cup cheddar instead of 1 1/2. It had such a great taste with the potatoes and bacon together!

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    Nutritional Facts for Potato and Bacon Frittata Bake

    Serving Size: 1 (302 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 489.8
     
    Calories from Fat 265
    54%
    Total Fat 29.5 g
    45%
    Saturated Fat 13.5 g
    67%
    Cholesterol 267.6 mg
    89%
    Sodium 861.3 mg
    35%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 3.5 g
    14%
    Sugars 5.4 g
    21%
    Protein 21.7 g
    43%

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