Lorraine Potatoes

• 8 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
• 2 green onions, chopped
• 1 pkg. (30 oz.) ORE-IDA Shredded Hash Brown Potatoes
• 1 pkg. (8 oz.) KRAFT Shredded Swiss Cheese, divided
• 4 eggs
• 1 cup half-and-half
• 1/4 tsp. ground red pepper (cayenne)
• 1/8 tsp. ground nutmeg

1. Heat oven to 350F.
2. Cook and stir bacon in large skillet on medium heat until crisp.
3. Remove bacon from skillet with slotted spoon; drain on paper towels.
4. Discard all but 1 Tbsp.
5. drippings from skillet.
6. Add onions to reserved drippings in skillet.
7. Cook and stir 1 min.
8. Remove from heat.
9. Add potatoes and bacon; mix well.
10. Spoon half the potato mixture into 13x9-inch baking dish sprayed with cooking spray; sprinkle with half the cheese.
11. Cover with remaining potato mixture.
12. Whisk eggs, half-and-half and seasonings until blended; pour over ingredients in baking dish.
13. Bake 30 min.
14. Sprinkle with remaining cheese; bake 5 min.
15. or until melted.

bacon, green onions, brown potatoes, swiss cheese, eggs, ground red pepper, ground nutmeg

Taken from www.kraftrecipes.com/recipes/lorraine-potatoes-186808.aspx (may not work)