Loaded Baked Potato Breakfast Casserole

• Gluten free

• Meat

  • 4 thick slices Bacon

• Produce

  • 2 Green onions
  • 1/2 Green pepper, chopped (about 1 cup
  • 1/2 bag Little potatoes

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 1 tsp Salt

• Dairy

  • 1/2 cup Cheddar cheese
  • 1/2 cup Milk
  • 1/2 cup Sour cream, light

Found on thereciperebel.com

Description

Ingredients

• ½ bag Little Potatoes (340 grams or ¾lb) (I used Blushing Belles)
• 8 eggs
• ½ cup light sour cream
• 1 teaspoon salt
• ½ cup milk
• ½ cup cheddar cheese, shredded
• ½ green pepper, chopped (about 1 cup)
• 2 green onions, sliced
• 4 thick slices bacon (more if youre using a thin cut bacon), cooked and crumbled

Directions

• 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 9x13 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.

Nutrition