Ingredients:
- 1½ cups (375 mL) small round potatoes
- 8 large eggs
- ½ cup (125 mL) sour cream
- 1 teaspoon salt
- ½ cup (125 mL) milk
- ½ cup (125 mL) shredded cheddar cheese
- 1 cup (250 mL) diced green bell pepper
- 2 green onions, sliced into rings
- 4 slices bacon, cooked and crumbled
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and spread the potatoes evenly. Roast for 30 minutes or until tender. Allow to cool, then dice into small pieces. Reduce oven temperature to 350°F (175°C). Grease a 9×13-inch baking dish. In a large bowl, whisk together eggs, sour cream, salt, and milk until smooth. Stir in cheddar cheese, green bell pepper, roasted potatoes, green onions, and crumbled bacon until well combined. Pour the mixture into the prepared baking dish. Bake for 35-40 minutes or until the eggs are set and the top is golden brown. If the top browns too quickly, cover with aluminum foil. Serve warm, topped with a dollop of sour cream and extra green onions or chives for a fresh finish.
This Bacon, Egg & Hashbrown Casserole is a hearty breakfast or brunch recipe that’s perfect for feeding a crowd. It’s easy to make, packed with flavor, and can be prepared ahead of time for stress-free mornings. Enjoy this comfort food favorite with your family or at your next gathering!
