I have also taken these for luncheons and potluck meals. Nobody ever considers taking a breakfast casserole, so I’m usually the only one that does that. There are tons of requests for the recipe and a lot of compliments that come my way when people find out who brought it. The pan is really easy to clean up and there isn’t a sink full of dishes to do when it’s all tossed together either. Check out what they are saying about this recipe over at The Recipe Rebel:
“I love sweet breakfasts, but I’ve been walking on the savory side a lot more and I love it! This is so perfect to have during the week and I love everything you loaded into it!”
This is a really nice breakfast for when you have a group of people around.
Ingredients
½ bag Little Potatoes (340 grams or ¾lb) (I used Blushing Belles)
8 eggs
½ cup Daisy light sour cream
1 teaspoon salt
½ cup milk
½ cup Kraft cheddar cheese, shredded
½ green pepper, chopped (about 1 cup)
2 green onions, sliced
4 thick slices Hormel bacon (more if you’re using a thin cut bacon), cooked and crumbled
Instructions
Preheat oven to 400 degrees F and line a baking sheet with foil. Bake potatoes for 30 minutes or until tender. Cool completely and chop. (To save time, cook potatoes in the microwave for 5-8 minutes, checking every 3-4 minutes).
Reduce oven heat to 350 degrees F and lightly grease a 9×13″ casserole dish.
In a large bowl, stir together eggs, sour cream, salt and milk.
Stir in cheese, pepper, onions, bacon and potatoes until combined. Pour into prepared casserole dish and bake for 35-40 minutes, until center is set. If edges are browning too quickly, cover with a piece of tin foil and continue baking.
Serve with additional sour cream, bacon, green onions and cheese if desired.
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Quick Tip: Use your favorite cheese blends.
Thanks again to The Recipe Rebel for this hearty recipe.
