Cheesy Potato Egg Bake Recipe

Ingredients

2

bags frozen backyard grilled potatoes

2

cups shredded Cheddar cheese (8 oz)

3

to 4 slices bacon, cooked, crumbled

4

eggs

3/4

cup half-and-half

1

plum (Roma) tomato, finely chopped, if desired

Preparation

Heat oven to 375°F.

In ungreased 10x6-inch (1 1/2-quart) to 12x8-inch (2-quart) glass or ceramic baking dish, combine 2 bags backyard grilled potatoes, 1 1/2 cups of the shredded Cheddar cheese and the 3 to 4 slices cooked and crumbled bacon. Set aside.

In medium bowl, beat 4 eggs and 3/4 cup half-and-half. Season with salt and pepper. (Keep in mind the bacon and cheese bring in some salt to the dish as well.)

Pour egg mixture over potatoes in baking dish. Sprinkle remaining 1/2 cup shredded Cheddar cheese evenly over top.

Bake 1 hour or until set and knife inserted in center comes out clean. Serve warm or cold. Just before serving, sprinkle 1 finely chopped plum (Roma) tomato over top.