Bacon Cheese and Tomato Breakfast Casserole

Bacon Cheese and Tomato Breakfast Casserole
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:  Electric Spiralizers

  • 2 1/4 pounds baking potatoes
  • 10 large eggs
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1 package (8 ounces) shredded cheddar cheese, divided
  • 1 package (2.5 ounces) precooked bacon, chopped
  • 2 cups grape tomatoes
  • 1/2 cup sliced green onion

Directions

  1. Heat oven to 350°F. Spray a 13x9-inch microwave-safe baking dish with nonstick cooking spray.
  2. Using a spiralizer, make spirals of potatoes. Place potato spirals in water to keep from discoloring while spiralizing. Drain and pat dry with paper towels. Add potato spirals to baking dish and cover. 
  3. Microwave potatoes on HIGH until fork tender, about 3 minutes.
  4. In a large bowl on medium speed, beat eggs, milk, sour cream, salt and coarse black pepper.
  5. Add 1 cup cheddar cheese, bacon, grape tomatoes and green onion to egg mixture. Stir until blended.
  6. Pour egg mixture over potatoes. Cover baking dish with aluminium foil.
  7. Bake in oven for 45 to 50 minutes. Uncover and top with remaining cheese.
  8. Bake until mixture is firm and cheese is melted, about 15 minutes longer.

Serves: 12

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