Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
4 medium russet potatoes, peeled and grated
1 cup shredded sharp cheddar cheese
cooked and crumbled bacon (or sausage)
4 large eggs
½ cup milk
¼ cup diced green onions (plus extra for garnish)
1 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
3 tablespoons olive oil
Salsa (optional, for serving)
Sour cream (optional, for serving)
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).