Not Sure Whether to Serve This For Breakfast Or Dinner? Make It For Both!

I loved that this could actually be served with breakfast. You know what that means? Left overs will be gone so quickly that they will be begging for more.

This can also be made into two 9 inch pie pans, or two 8X8 pans so you can put one in the freezer for later.

LOADED POTATO CASSEROLE

INGREDIENTS

• 6 russet potatoes, sliced into ¼” slices
• salt and pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterrey cheese
• 8 slices bacon, cooked and crumbled
• 2 cups milk
• 2 large eggs
• fresh or dried parsley, to garnish (optional)

DIRECTIONS

1. Preheat oven to 375 degrees. Butter 9 x 13 pan. Set aside.
2. Layer half of the potato slices in the dish, overlapping slightly.
3. Season with salt and pepper.
4. Sprinkle the cheeses on top of the potatoes and add the crumbled bacon pieces.
5. Add the other half of the potato slices on top of the cheese.
6. In a small bowl, mix together the milk and eggs.
7. Pour half of the mixture over top of the potatoes.
8. Remove the steps above for the second 9-inch pie pan.
9. Sprinkle the parsley on top (optional).
10. Cover with foil and bake for 90 minutes, or until the custard, eggs and milk, are cooked and set.
11. Allow the dish to rest for 15-20 minutes before serving.
    NOTES
    May also be made in a 9×13 baking dish. I used two 9-inch pie pans because I froze one.

Freeze one of these and have on hand for later. When someone you know could use a little hand because of an illness or a new live event how great to be able to pick up a bagged salad , rotisserie chicken, and have this ready to go.

Photo and Recipe courtesy of  Chelsea from Gal On A Mission