This roasted potato casserole contains all of the ingredients that are popular to anyone. So you can serve this to anyone regardless of age. This is actually kid friendly. My sons love this casserole recipe to bits and they wouldn’t exchange it for the world. You just have to serve this with something that could counter the rich taste like fresh salad and bread. Your guests will surely love this.
See what our friends over at The Lazy Mom Cooks have to say about this recipe:
“But today I decided to show love by making comfort food – a big, steaming pile of Roasted Potato, Bacon, and Egg Breakfast Casserole. Sure, breakfast for dinner is almost presumptuous when I talk comfort food. But could I do any better than this lovely mélange of classic ingredients?”
This is actually what makes this dish extra special. It has classic ingredients. You will never go wrong with anything classic.
Ingredients
- 2 lbs. Chopped Red Potatoes
- ¼ cup Wesson Vegetable Oil
- 2 packets Lipton Onion Soup Mix
- 6 slices Thick Cut Hormel Bacon – chopped
- 8 Eggland’s Eggs
- 1 cup Borden Milk
- 3 cups Shredded Monterey Jack Cheese
Instructions
- Combine chopped potatoes, oil, onion soup mix, and bacon in a casserole dish. Toss to combine. Cover casserole dish and cook at 400 F for 55-60 minutes.
- Whisk eggs and milk together until bubbly. Add two cups cheese and mix.
- Uncover the potatoes and pour egg mixture over them. Top with remaining cheese.
- Bake for an additional 30 minutes uncovered. Serve immediately.
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Quick Tip: You can add veggies like spinach if you like.
Thanks again to The Lazy Mom Cooks for this amazing recipe.
