Potato Egg And Cheese Breakfast Casserole Recipes

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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



Potato, Egg, and Cheese Breakfast Casserole image

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

6 medium potatoes
8 eggs
2 tablespoons water
salt and pepper (to taste)
1 cup low-fat cheese, grated

POTATO, EGG AND BISCUIT BREAKFAST CASSEROLE

I threw this together last night to cook for breakfast this morning using just what I had on hand and it turned out beautifully. This is very adaptable to your individual taste. You can leave out the bacon bits, or substitute cooked sausage or ham. Next time I will definitely add mushrooms and green peppers! This is wonderful served with fresh tomato slices and/or other fruit.

Provided by Hippie2MARS

Categories     < 4 Hours

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 10



Potato, Egg and Biscuit Breakfast Casserole image

Steps:

  • Spread the shredded potatoes evenly in a greased 9x13 casserole dish.
  • In a mixing bowl whisk together the eggs, milk, spices, onion, and bacon bits.
  • Add 1 cup of the shredded cheese and mix lightly.
  • Cut the biscuits into quarters with kitchen shears, and drop them into the mixture, ensuring all pieces are coated.
  • Once all the biscuits are in the egg mixture, use a slotted spoon to remove the biscuit pieces and arrange them in a single layer over the potatoes.
  • Pour the egg mixture evenly over all.
  • Top with the remaining 1 c of shredded cheese.
  • At this point, you can cover with foil and refrigerate overnight, or you can put it right into the oven.
  • Bake covered at 375 degrees for 35 minutes.
  • Remove foil and bake an additional 15 minutes.
  • Allow to set 5 minutes before serving.

6 eggs
1 (12 ounce) can evaporated milk
1 (17 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
1 (20 ounce) bag simply potatoes refrigerated shredded hash brown potatoes
2 cups shredded cheddar cheese, divided
1/4 cup hormel real bacon bits
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Mrs. Dash seasoning mix
1 tablespoon instant minced onion

CREAMY POTATO BREAKFAST CASSEROLE

Easy to make ahead and bake in the morning for a delicious brunch! Feel free to add extra vegetables such as bell peppers, chopped tomato, fresh spinach, or asparagus to the mix! Bake immediately or refrigerate overnight and bake in the morning.

Provided by METG

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h20m

Yield 8

Number Of Ingredients 14



Creamy Potato Breakfast Casserole image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Combine potatoes and butter in a large bowl; stir to coat. Add chicken stock, cream cheese, mozzarella cheese, onion, sour cream, powdered milk, chives, tarragon, sea salt, sage, and black pepper; stir well. Fold in egg until well incorporated. Pour into a 9x13-inch casserole dish.
  • Bake in the preheated oven until browned and eggs are set, 30 to 40 minutes.

Nutrition Facts : Calories 515.8 calories, Carbohydrate 36 g, Cholesterol 231.6 mg, Fat 34.2 g, Fiber 3.9 g, Protein 18.2 g, SaturatedFat 20.2 g, Sodium 758.4 mg, Sugar 4.5 g

3 pounds potatoes, diced
2 tablespoons butter, melted
2 cups chicken stock
2 (8 ounce) packages cream cheese, cubed
4 ounces mozzarella cheese, finely chopped
1 small onion, finely chopped
⅔ cup sour cream
⅓ cup powdered milk
2 tablespoons finely chopped fresh chives
1 teaspoon finely chopped fresh tarragon
1 teaspoon sea salt
½ teaspoon finely chopped fresh sage
¼ teaspoon ground black pepper
6 eggs, beaten

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