8 Slices of cooked bacon
1/2 cup sour cream
12 ounces of Velveeta cheese thinly sliced
Preheat oven to 350 degrees.
1. Cook bacon & reserve drippings.
2. Cook Potatoes O'Brien in the hot bacon drippings browning the potatoes, 10 to 15 minutes.
3. Spread cooked potatoes into a 9 x 13 inch baking dish that has been sprayed with cooking spray.
4. Whisk eggs and sour cream until blended; pour over potato mixture. Top with bacon and Velveeta.
Bake 40 minutes or until center is set and casserole is heated through.
Note: Always serve egg based dishes immediately after cooking to prevent bacterial growth. Be sure to cook until the eggs are completely set.
Make ahead: Casserole can be assembled ahead of time. Refrigerate up to 24 hours before baking as directed, increasing baking time if needed until casserole is done.
|Ingredients & Presto Power Crisp. I saw this gadget while visiting|
my daughter who lives in Sahuarita, AZ
(Bargain Birdie is her blog, her link is on my page in the lower left corner).
|Carando Apple Cider Cured Bacon|
|By the way, these parts come apart and are dishwasher safe!|
|Tip: Tap eggs on a paper plate for easy clean up.|
|Ore Ida Potatoes O'Brien sauted in bacon drippings i|
my well used Lodge Cast Iron Skillet.
|Super handy cheese slicer.|
|Forty seconds per slice & it's done!|
|Cooked potatoes, scrambled egg mixture, cheese and bacon.|
Ready to assemble.
|Ready for the oven.|
|Finished casserole, yum!|