Ingredients
Recommended Hamilton Beach® Product: Electric Spiralizers
- 2 1/4 pounds baking potatoes
- 10 large eggs
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 1 package (8 ounces) shredded cheddar cheese, divided
- 1 package (2.5 ounces) precooked bacon, chopped
- 2 cups grape tomatoes
- 1/2 cup sliced green onion
Directions
- Heat oven to 350°F. Spray a 13x9-inch microwave-safe baking dish with nonstick cooking spray.
- Using a spiralizer, make spirals of potatoes. Place potato spirals in water to keep from discoloring while spiralizing. Drain and pat dry with paper towels. Add potato spirals to baking dish and cover.
- Microwave potatoes on HIGH until fork tender, about 3 minutes.
- In a large bowl on medium speed, beat eggs, milk, sour cream, salt and coarse black pepper.
- Add 1 cup cheddar cheese, bacon, grape tomatoes and green onion to egg mixture. Stir until blended.
- Pour egg mixture over potatoes. Cover baking dish with aluminium foil.
- Bake in oven for 45 to 50 minutes. Uncover and top with remaining cheese.
- Bake until mixture is firm and cheese is melted, about 15 minutes longer.
Serves: 12