Ingredients

• 1 teaspoon butter
• 2 large onions , chopped
• 1 cup sliced baby portobello mushrooms
• ½ , 12 ounce
• 1 , 12 fluid ounce
• 6 eggs
• 5 pounds Idaho potatoes , shredded
• 1 cup chopped sun-dried tomatoes
• salt and ground black pepper to taste
• 2 cups shredded Cheddar cheese , divided
• 0.25 cups sour cream , or to taste

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch casserole dish.
2. 2 Heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon.
4. 4 Beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. Stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. Pour potato mixture, including all the liquid, into the prepared casserole dish. Sprinkle bacon and 1 1/2 cup Cheddar cheese over potato mixture.
5. 5 Bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. Sprinkle remaining 1/2 cup Cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. Serve with sour cream.

Nutrition per serving