Potato Gem Breakfast Casserole
Frozen potato gems baked with bacon, cheese and an egg custard for an easy make-for-a-crowd breakfast.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 8
- Ingredients
- 8
- Effort
- Easy
Ingredients
- 750 g (1 lb 10½ oz) Frozen potato gems
- 250 g (9 oz) Bacon rashers, chopped
- 8 Eggs
- 185 ml (¾ cup + ½ tbsp) Milk
- 150 g (1½ cups) Grated cheddar
- 3 Spring onions, sliced
- ½ tsp Salt
- ½ tsp Black pepper
You’ll need: 23 x 33cm (9 x 13 in) baking dish, Frying pan
Method
Heat the oven to 180°C (350°F), or 160°C (325°F) fan. Grease a 23 x 33cm (9 x 13 in) (3 litre (3.2 US quarts)) baking dish.
Cook the bacon in a frying pan over medium-high heat for 5–6 minutes until just crisp. Drain on paper towel.
Spread the frozen gems in a single layer in the dish. Scatter over the bacon, half the cheese and the spring onions.
Whisk the eggs, milk, salt and pepper together and pour evenly over the top. Scatter over the remaining cheese.
Bake for 40–45 minutes, until the egg is completely set with no liquid in the centre and the top is golden. A knife in the centre should come out clean.
Rest for 5 minutes, then cut into squares.
Storage
Cool within 2 hours. Keeps in the fridge up to 2 days. Reheat individual portions until piping hot all the way through.
