I didn’t expect this to be that good. I thought it would just taste like… eggs with stuff.
But once it baked and everything melted together — cheese, potatoes, a bit of bacon — it turned into something way more cozy than I planned.
Also, small mistake I made once: I added too many potatoes. Sounds impossible, but it made the texture kind of heavy. Balance matters more than you think here.
Quick Info
- Difficulty: Easy
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: ~1 hour
- Servings: 6–8
Ingredients
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Instructions
- Preheat your oven to 180°C (350°F). Place the pie crust into a baking dish and press it gently into the edges. If it looks a bit uneven, don’t stress — it evens out while baking.
- Spread 1½ cups cooked potatoes evenly over the bottom. Then add the crumbled bacon (4 slices), 1 cup shredded cheese, and most of the green onions (save a little for later). Try to keep it fairly even so every slice gets a bit of everything.
- In a bowl, whisk together 5 eggs, ¾ cup milk, ¼ cup sour cream, ¾ tsp salt, ½ tsp pepper, and ½ tsp garlic powder. It should look smooth and slightly creamy — not too thick.
- Pour the mixture slowly over the filling. Give the dish a tiny shake so it settles into all the gaps (this helps avoid dry spots later).
- Bake for 45–50 minutes until the center is set but still slightly soft. If it jiggles too much, give it a few more minutes — but don’t overbake or it turns dry.
- Let it rest for at least 10 minutes before slicing. This part feels annoying, but it really helps it hold together.
- Top with the remaining green onions and a little extra sour cream if you want that full “loaded potato” vibe.
Small thing, big difference
Letting it rest before cutting. I skipped this once and it kind of fell apart — still tasty, just not sliceable.
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