Name: Potato Breakfast Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Ingredients: 4 russet potatoes, cut into small chunks; 5 slices bacon, cut into 1/2-inch pieces; 1 tablespoon butter; 2 cloves garlic, pressed; 1 teaspoon salt; 1 teaspoon ground black pepper; 6 eggs, beaten; 1 tablespoon dried oregano; 1 cup shredded Cheddar cheese

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

4 russet potatoes, cut into small chunks
5 slices bacon, cut into 1/2-inch pieces
1 tablespoon butter
2 cloves garlic, pressed
1 teaspoon salt
1 teaspoon ground black pepper
6 eggs, beaten
1 tablespoon dried oregano
1 cup shredded Cheddar cheese

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

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Step 2

Mix potatoes, bacon, butter, garlic, salt, and black pepper together in a 8x8-inch pan.
Step 3

Bake in the preheated oven until potatoes are tender, 30 minutes. Reduce heat to 350 degrees F (175 degrees C).
Step 4

Pour eggs over potato mixture; season with oregano. Stir gently to incorporate.
Step 5

Bake in the preheated oven until eggs are set and cooked through, about 10 minutes. Sprinkle with Cheddar cheese; bake until cheese is melted, about 2 more minutes.

Nutrition Facts

Per Serving:

240 calories; protein 12.7g; carbohydrates 19.9g; fat 12.4g; cholesterol 164.5mg; sodium 580.7mg. Full Nutrition

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Ingredients

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