Name: Southwest Egg and Jalapeno Cheddar Casserole
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 2 lbs potatoes (any variety, I used a gemstone mix), baked but still firm, and sliced.; 2 tablespoons olive oil; 1 green pepper, chopped; 3/4 cup Conebella Farm Jalapeño Cheddar, shredded; 1 cup diced cooked ham or Canadian bacon; 2-3 green onions, chopped; 4 eggs, beaten; 1 cup milk

Southwest Egg and Jalapeno Cheddar Casserole

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Tip: Bake the potatoes in an oven or microwave until they are cooked through but still retain their shape when sliced.

Prep Time: 40 mins
Cook Time: 40 mins
Total Time: 1 hour 20 mins
Yield: 6 1x

Ingredients

Scale

2 lbs potatoes (any variety, I used a gemstone mix), baked but still firm, and sliced.
2 tablespoons olive oil
1 green pepper, chopped
3/4 cup Conebella Farm Jalapeño Cheddar, shredded
1 cup diced cooked ham or Canadian bacon
2–3 green onions, chopped
4 eggs, beaten
1 cup milk

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Instructions

Grease a 2-quart baking pan and set aside. Preheat oven to 350F.
Over medium-high heat, fry the sliced potatoes in olive oil until golden brown, working in batches so that each potato gets nicely browned. Transfer fried potatoes to baking pan.
Saute the chopped green pepper. Spread over potatoes. Add chopped green onions, ham, and cheese.
Mix together eggs and milk. Pour overtop.
Bake 40-45 minutes until eggs are firm and a knife inserted in the center comes out clean.

Find it online: https://conebellafarm.com/egg-jalapeno-cheddar-casserole/