Don't let the name fool you. Our Creamy Brunch Potato Bake tastes delicious any time of day and on any kind of menu you're planning!
What You Need
Original recipe yields 8 servings
2 Tbsp. butter
4 cups ORE-IDA Potatoes O’Brien
1/2 cup ORE-IDA Chopped Onions
1 clove garlic, minced
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 eggs, beaten
1/2 cup KRAFT Finely Shredded Sharp Cheddar Cheese
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Let's Make It
Heat oven to 375°F.
Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and garlic; cook 8 to 10 min. or until potatoes are tender, stirring occasionally. Remove from heat. Stir in sour cream and eggs.
Spoon into 1-1/2-qt. casserole.
Bake 25 min. or until center is set. Top with cheese; bake 2 min. or until melted.
Garnish with chopped fresh parsley or chives before serving.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.