Loaded Baked Potato Breakfast Casserole

Ingredients

• .75 lb Little Potatoes
  
• 8 eggs
  
• 1/2 cup light sour cream
  
• 1 teaspoon salt
  
• 1/2 cup milk
  
• 1/2 cup cheddar cheese shredded
  
• 1/2 green pepper chopped (about 1 cup)
  
• 2 green onions sliced
  
• 4 thick slices 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.
  

Notes

Nutrition Information