Filling Potato Casserole


This casserole has been a Sunday  morning favorite so far.  We have church service at 2:00 pm, so this brunch has to be a filler until dinner.  I would also serve it with a platter of fresh tomatoes and cucumber or with our homemade curtido/sourkrout.

Brunch Favorite: Potato Casserole



5-6 Medium potatoes

5 Eggs beaten

2 Cups shredded raw cheese

½ Cup milk

1 teaspoon sea salt (optional)

4-8 Strips of healthy turkey bacon

1 Cup veggies (green onion, bell peppers)

2 Tablespoons grass fed butter



1.  Shred potatos

2.  Grill bacon with a little bit of oil or butter until crisp and cut into small pieces with scissors.

3. Beat eggs

4.  Combine eggs, milk, cheese, salt, bacon, melted butter and add mixture  to potatos

5.  Bake at 350 degrees for  1-1/2 hours, depending on your oven.





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