Ingredients
2 lbs. Chopped Red Potatoes
¼ cup Wesson Vegetable Oil
2 packets Lipton Onion Soup Mix
6 slices Thick Cut Hormel Bacon – chopped
8 Eggland’s Eggs
1 cup Borden Milk
3 cups Shredded Monterey Jack Cheese
Instructions
Combine chopped potatoes, oil, onion soup mix, and bacon in a casserole dish. Toss to combine. Cover casserole dish and cook at 400 F for 55-60 minutes.
Whisk eggs and milk together until bubbly. Add two cups cheese and mix.
Uncover the potatoes and pour egg mixture over them. Top with remaining cheese.
Bake for an additional 30 minutes uncovered. Serve immediately
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