Cheesy Potato-Egg Bake

6 Ratings

6 Reviews

Prep 10 min
Total 1 hr 10 min
Ingredients 6
Servings 6

Fast-track to weekend family time with this flavorful, hearty egg bake that everyone will devour.

By Roxana Yawgel

Updated August 1, 2016

Ingredients

2

bags frozen backyard grilled potatoes
2

cups shredded Cheddar cheese (8 oz)
3

to 4 slices bacon, cooked, crumbled
4

eggs
3/4

cup half-and-half
1

plum (Roma) tomato, finely chopped, if desired

Steps

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1

Heat oven to 375°F.
2

In ungreased 10x6-inch (1 1/2-quart) to 12x8-inch (2-quart) glass or ceramic baking dish, combine 2 bags backyard grilled potatoes, 1 1/2 cups of the shredded Cheddar cheese and the 3 to 4 slices cooked and crumbled bacon. Set aside.
3

In medium bowl, beat 4 eggs and 3/4 cup half-and-half. Season with salt and pepper. (Keep in mind the bacon and cheese bring in some salt to the dish as well.)
4

Pour egg mixture over potatoes in baking dish. Sprinkle remaining 1/2 cup shredded Cheddar cheese evenly over top.
5

Bake 1 hour or until set and knife inserted in center comes out clean. Serve warm or cold. Just before serving, sprinkle 1 finely chopped plum (Roma) tomato over top.

For a pop of flavor (and color) in this cheesy casserole, you can use frozen roasted potatoes & broccoli with cheese sauce instead of the roasted potatoes with the garlic and herb sauce.

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 220

% Daily Value

Total Fat: 24g; 37%
Saturated Fat 11g 55% Trans Fat 1/2g
Cholesterol: 180mg; 59%
Sodium: 700mg; 29%
Potassium: 620mg; 18%
Total Carbohydrate: 22g; 7%
Dietary Fiber 1g 4% Sugars 2g
Protein: 17g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 10%; 10%
Calcium: 30%; 30%
Iron: 4%; 4%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 2 Fat;