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| BRUNCH POTATO CASSEROLE | |
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2 lb. potatoes 6 oz. sliced Canadian bacon 1/3 c. chopped green onion 1 c. shredded Cheddar cheese 5 eggs 1 c. milk 3/4 tsp. salt 1/8 tsp. pepper Parsley Cook potatoes in jackets until tender; peel and slice. Cut bacon slices in half. In buttered 11 x 7 x 2 inch or 10 inch round baking dish, alternate slices of potato and bacon. Sprinkle onion, then cheese over top. Combine remaining ingredients and pour into pan. Bake at 375 degrees about 30- 40 minutes or until knife inserted near center comes out clean. Garnish with parsley. Tips: Ham or sausage may be substituted for the Canadian bacon. You may use your favorite cheese. The casserole may be assembled ahead of time and refrigerated until time to bake. | |
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recipe reviews #182130
Sharon & Chris (Connecticut) says:
We made this dish in a greased ceramic dish (8x11-inch) tonight for dinner. We layered leftover potatoes with turkey bacon, then 5 eggs, and shredded cheese as topping. We baked it for 30-35 minutes in a 350°F oven. We cut it into six large squares,good for 3 adults. It was very good alone or with toast on the side. My husband liked his with ketchup.
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