Potato, Bacon and Egg Casserole Recipe

  • 1/2 pound bacon
  • 1/4 cup fine dry bread crumbs
  • 2 pounds potatoes, cooked and peeled
  • 6 hard cooked eggs, shelled and sliced
  • 2 tablespoons minced chives
  • 1/2 teaspoon Salt
  • 1/8 teaspoon pepper
  • 8 ounces sour cream
  • 1/2 cup Milk
  • 1 tablespoon flour
Cook the bacon in large skillet until crisp; drain and reserve. Pour off all but 1 T. of drippings. Sauté bread crumbs in the drippings until brown. Slice potatoes and crumble bacon. Arrange half of potatoes in buttered, shallow, 8-cup baking dish. Spread eggs, bacon and chives over; sprinkle with salt and pepper. Top with remaining potatoes. Combine sour cream, milk and flour; mix well. Pour over potatoes. Sprinkle with crumbs. Bake in moderate oven (350°) for 25 minutes or until crumbs are golden. Makes 6 servings.
Similar Recipes
Oven Omelet
diced cooked ham
dried minced onion
grated cheese
The Best Egg Casserole Ever
condensed cream of chicken soup
onion powder
Cheesy Bacon  Egg Brunch Casserole
McCormick® Black Pepper
McCormick® Mustard
McCormick® Nutmeg
(8 ounces) shredded Cheddar cheese

Potato, Bacon and Egg Casserole Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com