Whenever the kids come home for the holidays, we are always overjoyed with having everyone around. I just love that my house fills up with their talking, laughing, and presence. As the Mom of the family, it’s my thought that I have to make sure that everyone is fed and taken care of. So, when they are home for a breakfast or brunch time, I like to make a nice hearty casserole. I have done several different kinds over the years, but this one is by far my favorite.
Baked potato breakfast casserole has everything that you could imagine, and so much more. My family always gobbles this right up. I know if all the kids and grand kids are going to be around, I usually will make two of these just to be sure that we have enough!
They toss together fairly easily and really fill you up. I will sometimes mix around the meats and cheeses to in order to have something a little different to offer.
To Make this Recipe You’ll Need the following ingredients:
INGREDIENTS
- 5 lbs baking potatoes
- 8 ounces sour cream
- 1 cup mayonnaise
- 1⁄2 cup chopped onion
- 1⁄2 cup bacon bits
- 1⁄2 cup butter, melted
- 1 (1 ounce) envelope ranch dressing mix
DIRECTIONS
- Preheat oven to 400°F.
- Scrub potatoes and prick with a fork.
- Bake 1 hour.
- Let potatoes cool.
- Peel (if desired) and cut into chunks.
- Preheat oven to 350°F.
- In a large bowl, combine remaining ingredients.
- Add potatoes and toss gently.
- Spoon into a 9×13-inch baking dish.
- Bake 40-45 minutes or until hot and bubbly.