POTATO, EGG, AND CHEESE BREAKFAST CASSEROLE
Make and share this Potato, Egg, and Cheese Breakfast Casserole recipe from Food.com.
Provided by ChefWhiz
Categories Breakfast
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cook potatoes in water to cover atop stove.
- Cool, peel, and grate potatoes.
- Grease a 9-inch square baking pan.
- Spread grated potatoes over bottom of pan.
- In medium bowl, combine eggs, water, salt, and pepper.
- Pour egg mixture over potatoes.
- Spread cheese over egg mixture.
- Cover and bake at 350°F for 30 minutes.
- Uncover and bake another 15 minutes.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 300.1, Fat 8.4, SaturatedFat 3.1, Cholesterol 286.6, Sodium 240.8, Carbohydrate 38.1, Fiber 4.7, Sugar 2.3, Protein 18.1
CHEESE, EGG, & POTATO CASSEROLE
Something I dashed off tonight for dinner. I'm still working on the details to fine-tune this recipe, especially since I don't exactly remember how I made it tonight. As time goes by, I'll edit the recipe to correct some of the errors that are almost certainly here. Feel free to post your own thoughts and concerning and personal modifications to this very basic recipe.
Provided by The Woodwindist
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat the vegetable oil in a large skillet at medium-high heat.
- Add the potatoes and use your spatula to make sure the potatoes are fairly evenly coated with oil.
- Lightly grease a 13 X 9 baking pan.
- Let the potatoes cook about 5-7 minutes. Check the bottom. If the bottom of the potatoes is brown, turn the potatoes. Leave the potatoes to cook another 5-7 minutes, and then recheck them. Make sure you keep the turning to a minimum.
- Beat the 12 eggs in a large bowl. Add the milk, salt, and pepper and beat together.
- When the potatoes have been thoroughly cooked, remove them from the pan and arrange them evenly on the bottom of the 13 X 9 baking pan.
- Pour the egg mixture over the top.
- Add any of the optional ingredients.
- Cover with the cheese.
- Bake at 350 degrees F for 40 minutes or until a knife inserted in the center comes out clean.
CHEESY POTATO CASSEROLE
Provided by Food Network
Time 1h
Yield 8 Servings
Number Of Ingredients 13
Steps:
- 1.Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.
- 2.In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
- 3.In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
- 4.Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.
POTATO & EGG CASSEROLE
Potato Casserole is an easy casserole dish that we like to cook on weekends and take for lunch all week. Saves us a bundle on our Eating Out budget when we bring our own lunch and tastes much better than the old PB&J sandwich route.
Provided by J Wong
Categories Potato
Time 50m
Yield 1 3 Quart Casserole Dish, 8 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes with the skin on.
- Boil eggs until hard boiled.
- Drain and remove potatoes when soft through the center. Remove skin and let cool.
- Drain and remove eggs when hard boiled. let cool and remove shell.
- Cut potatoes into 1/2" slices.
- Cut eggs into 1/4" slices.
- Cut lunchmeat into 1-2" strips.
- In a large casserole dish, put a layer of potatoes at the bottom. Use a spatula to add a layer of sour cream on top of the potatoes and fill in the cracks between the potatoes.
- Add a layer of eggs, then lunchmeat, followed by a layer of American cheese.
- Repeat as needed until the casserole is full and the top layer is cheese.
- If using French's Fried Onions, make the top layer sour cream and add the onions on top of the sour cream.
- Preheat oven to 325 degrees and heat casserole for 15-20 minutes.
- Remove from heat and let cool for 15 minutes. Serve and enjoy!
EGG AND POTATO CASSEROLE
Steps:
- In a large bowl, whisk egg substitute and milk. Stir in the potatoes, 1 cup cheese, onion, 2 tablespoons bacon, salt, seasoning blend and chili powder. Pour into an 8-in. square baking dish coated with cooking spray. , Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese and bacon. Bake 3-5 minutes longer or until cheese is melted. Sprinkle with green onions. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 219 calories, Fat 6g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 682mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
POTATO AND EGG CASSEROLE
This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.
Provided by Connie
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
- In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
- In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g
SAUSAGE, POTATO, AND EGG CASSEROLE
This recipe is very conducive to additions or modifications of ingredients for variety. I make this large quantity because leftovers freeze well for future meals.
Provided by judy2304
Time 2h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease an 11x13-inch baking dish with cooking spray.
- Place cubed potatoes in a large microwave-safe bowl and partially cover with a lid. Microwave on high for 4 minutes. Remove from the microwave and spread on the bottom of the prepared baking dish.
- Heat a large skillet over medium-high heat. Cook and stir breakfast and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add bell peppers, onion, and mushrooms. Saute until bell peppers and onion are softened, about 5 minutes. Spread mixture over the potatoes.
- Beat eggs in a bowl and add milk. Pour beaten eggs over everything in the baking dish and move around a bit with a spoon to evenly disperse. Sprinkle Cheddar cheese over top until well covered. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until egg is set, about 1 more hour. If cheese starts to brown too much, cover again with foil for the rest of the baking time.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 20.4 g, Cholesterol 363.1 mg, Fat 28.3 g, Fiber 3 g, Protein 26 g, SaturatedFat 10.6 g, Sodium 911.9 mg, Sugar 3.2 g
YES! THIS IS A POTATOES, EGGS, LEEKS & CHEESE CASSEROLE
Here is one of many potato dishes that we enjoy. I created this dish quite awhile ago and it always pleases the taste buds. This casserole is very quick and easy to make, with dynamite results. The tasty potatoes are flavorful, tender and very delicious. You won't be sorry you tried this dish, there are never any leftovers.
Provided by Baby Kato
Categories Potato
Time 2h
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Butter a baking dish and set aside until needed.
- Melt 3 tablespoons of butter in a large skillet over medium heat and add the garlic, shallots, leeks, sweet onion and red pepper.
- Saute the vegetables for a few minutes until tender then transfer to a large bowl, until they are needed.
- In a processor or blender, combine the cream cheese, salt, pepper, nutmeg, thyme and oregano, make sure to mix well.
- Next slowly add the milk, cream and eggs to the cream cheese mixture making sure to blend really well.
- Add the potatoes to the leek mixture coat well and pour into the prepared baking dish.
- Next pour the milk, egg and cream cheese mixture over the potatoes and sprinkle the cheddar and provolone cheeses on top of the potatoes.
- If necessary to prevent burning cover the potatoes with tinfoil.
- Before removing from the oven check that the potatoes are tender, oven temperatures can often vary.
- Bake for 1 - 1½ hours in a 350 oven.
CHEESY EGG POTATO AND HAM FRITTATA BRUNCH CASSEROLE
This makes a wonderful weekend brunch, I have made it many time in the past, it's very easy to make too! You can make this using cold cooked finely diced potatoes in place of hash browns, I have made this using leftover potatoes with great success! Feel free to add in green bell pepper, jalapeno peppers, skiced mushrooms, or whatever you wish! The skillet cooking time will take slightly longer.
Provided by Kittencalrecipezazz
Categories Breakfast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 375 degrees (set oven rack to second-lowest position).
- Butter a 13 x 9-inch baking dish.
- Heat oil and butter in a skillet; add in frozen shredded potatoes, both onions, cayenne pepper (if using) 1 teaspoon seasoned salt and black pepper to taste; cook for about 8-10 minutes or until just very lightly browned.
- Add in ham and cook for 3 minutes more, mixing occasionally with a wooden spoon or spatula; transfer the mixture to the prepared baking dish.
- In a bowl whisk together the eggs with whipping cream, Italian seasoning and 1 teaspoon seasoned salt then pour the egg mixture into the baking dish; toss with the potatoes.
- Bake for 20-22 minutes.
- Remove from oven and sprinkle with about 2 cups grated cheddar cheese; return to oven uncovered for another 5-8 minutes until the cheese is melted and eggs are set.
- Cool for about 10 minutes before slicing.
Nutrition Facts : Calories 597.9, Fat 40.9, SaturatedFat 18.3, Cholesterol 388.6, Sodium 411.1, Carbohydrate 21.6, Fiber 1.9, Sugar 1.2, Protein 35.5
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