Ingredients and Weight:
- 1 lb russet potatoes, peeled and diced
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup cooked bacon, chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded Swiss cheese
- 8 large eggs
- 2 cups milk
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Place the diced potatoes in a large bowl and add boiling water to cover. Let stand for 5 minutes, or until softened. Drain and set aside.
- In a separate bowl, whisk together the eggs, milk, sour cream, salt, and pepper.
- Spread the potatoes in the prepared baking dish. Top with the onion, bell pepper, bacon, and cheeses.
- Pour the egg mixture over the top.
- Bake for 40-45 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Nutritional Information:
- Calories: 300 per serving
- Protein: 20g
- Carbohydrates: 30g
- Fat: 15g
Dish Characteristics:
- Rich and cheesy
- Savory and satisfying
- Perfect for breakfast, brunch, or dinner
User Comments:
- "This is a delicious and easy breakfast casserole that I make all the time. My family loves it!"
- "I love the combination of potatoes, cheese, and bacon in this dish. It's so hearty and flavorful."
- "I've made this casserole several times and it's always a hit. It's perfect for feeding a crowd."
Special Precautions and Tips:
- Use sharp cheddar cheese for the best flavor.
- If you don't have sour cream, you can substitute plain yogurt.
- To make ahead, prepare the casserole up to step 5 and refrigerate overnight. In the morning, bake as directed.
- This casserole can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
