Sunrise Potato Casserole

I know this doesn't sound like it goes together -- but it does. Perfectly. Yes...baked potatoes and eggs. Just do it.

Sunrise Potato Casserole

2.5 lbs of potatoes
2 pkgs bascon pieces (I use Oscar Meyer Turkey)
8 oz shredded cheddar cheese
12 eggs
1 bunch green onion, sliced
Sour cream

1. Preheat oven to 450. Poke holes in potatoes with fork. Bake for one hour, until skin is crisp and inside is soft and fluffy.

2. Slice potatoes lengthwise and crosswise, but do not go completely through teh potato. Arrange in a cooking-sprayed 13 by 9 by 2 inch baking dish

3. Sprinkle with half the cheese, and one of the packages of bacon.

4. Crack eggs evenly over top of potatoes. Top with remaining cheese, then bacon, then green onion.

5. Bake at 350 for 20 to 25 minutes, until eggs are set and cheese is slightly browned.

Serve garnished with sour cream!

Ham and Cheese Potato Casserole

Back on the health kick again (quit laughing). I'm working my butt off (literally) to earn the Jamberry Nails Belize Cruise incentive trip in February of 2014. But I love food. Yummy, delightful, creamy, mmmmmmmmmm food. So I need recipes that are low calorie and lowfat, but not low taste! Voila -- found one.

Ham and Cheese Potato Casserole

1.5 lb lean ham, cubed
1 pkg Potatoes O'Brien, thawed
2 cans 98% fat free AND low sodium cream of chicken soup
8 oz fat free sour cream
1/2 c skim milk
2 tbs spicy brown mustard
1/8 tsp black pepper
2 cups 2% milk shredded cheddar cheese

1. Spray 13x9x2 inch baking dish with cooking spray. Stir together potatoes and ham in dish.

2. In small mixing bowl combine soup, sour cream, milk, mustard, pepper, and 1 cup of the cheese.

3. Pour soup mixture over ham and potatoes and stir to mix well.

4. Sprinkle remaining cheese over top of casserole. Bake at 350 for 35-45 minutes, until cheese is melted, casserole is bubbly, and potatoes split easily when pierced with a fork.

5. Allow to stand 10 minutes before serving.