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Cheesy Potato-Egg Bake

  • Prep 10 min
  • Total 1 hr 10 min
  • Ingredients 6
  • Servings 6
  • Pinterest
    2K
  • Save
    1K
  • Print
    6K
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Fast-track to weekend family time with this flavorful, hearty egg bake that everyone will devour. MORE+ LESS-

Roxana Yawgel
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.

Expert Tips

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 Information

No nutrition information available for this recipe

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