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Roasted Potato Breakfast Casserole
Ingredients
  • subheading: Potatoes:
  • 1½ pounds (about 4 medium) russet potatoes, washed, cut into small cubes, rinsed, and pat dry
  • 1 to 2 tablespoons vegetable oil,
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper
  • subheading: Casserole:
  • 8 large eggs, room temperature
  • 1 cup heavy cream
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ½ teaspoon dry mustard powder
  • ¼ teaspoon onion powder
  • 8 slices bacon, cooked and crumbled
  • 1 small yellow onion, finely diced (approximately ½ cup)
  • 1½ cups (170g) Monterey Jack cheese, shredded, divided
  • 1½ cups (170g) cheddar cheese, shredded, divided
  • 1 to 2 green onions, diced (for garnish)
Steps
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