Are You Ready To Sample Some Of This Loaded Baked Potato Breakfast Casserole?

Ingredients
½ bag Little Potatoes (340 grams or ¾lb) (I used Blushing Belles)
8 eggs
½ cup Daisy light sour cream
1 teaspoon salt
½ cup milk
½ cup Kraft cheddar cheese, shredded
½ green pepper, chopped (about 1 cup)
2 green onions, sliced

Instructions
Preheat oven to 400 degrees F and line a baking sheet with foil. Bake potatoes for 30 minutes or until tender. Cool completely and chop. (To save time, cook potatoes in the microwave for 5-8 minutes, checking every 3-4 minutes).
Reduce oven heat to 350 degrees F and lightly grease a 9×13″ casserole dish.
In a large bowl, stir together eggs, sour cream, salt and milk.
Stir in cheese, pepper, onions and potatoes until combined. Pour into prepared casserole dish and bake for 35-40 minutes, until center is set. If edges are browning too quickly, cover with a piece of tin foil and continue baking.
Serve with additional sour cream, green onions and cheese if desired.

Recipe courtesy of The Recipe Rebel. Photo credits to Amee’s Savory Dish.