A casserole that has all the brunch essentials: little potatoes, bacon, eggs, sour cream, cheese, peppers, and onions!
- Baking sheet
- Large bowl
- 3/4 lb Little Potatoes
- 8 eggs
- 1/2 cup light sour cream
- 1 tsp salt
- 1/2 cup milk
- 1/2 cup cheddar cheese, shredded
- 1/2 green pepper, chopped (about 1 cup)
- 2 green onions, sliced
- 4 slices thick bacon
Preheat oven to 400 °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 to 8 minutes, checking every 3 to 4 minutes).
Reduce oven heat to 350 °F and lightly grease a 9″ x 13″ casserole dish.
In a large bowl, stir together eggs, sour cream, salt, and milk.
Stir in potatoes, cheese, pepper, onions and bacon until combined. Pour into prepared casserole dish and bake for 35 to 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.