Cheese Egg Potato Casserole Food

POTATO, EGG, AND CHEESE BREAKFAST CASSEROLE

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.

CHEESE, EGG, & POTATO CASSEROLE

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 EGG POTATO AND HAM FRITTATA BRUNCH CASSEROLE

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.

EGG, POTATO AND CHEESE CASSEROLE

Steps:

• 1. Cook potatoes and cool in the refrigerator. (Can be done the night before.)
• 2. Peel, then grate potatoes (or rice in ricer).
• 3. Mix eggs, water, salt and pepper together.
• 4. Put potatoes and onion, evenly over bottom of a greased casserole. (You can mix them together if you'd like.)
• 5. Layer or mix in ham or whatever meat you are using.
• 6. Pour beaten egg mixture over potatoes.
• 7. Spread cheese over top.
• 8. Cover with foil and bake at 350 degrees for 30 minutes.
• 9. Remove foil and bake an additional 15 minutes until golden brown.
• 10. Let set 10 minutes after baking before cutting and serving.

YES! THIS IS A POTATOES, EGGS, LEEKS & CHEESE CASSEROLE

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 BACON, POTATO, AND EGG CASSEROLE

Steps:

• Preheat oven to 350. Grease a 9x13 inich baking dish with nonstick cooking spray and set aside.
• Cook bacon according to package directions and dice once cool.
• Crack 12 eggs into a large mixing bowl. Whisk in 1 cup of half and half or milk.
• Stir in 1/2 teaspoon Lawry's seasoning, black pepper, salt, yelllow mustard powder, and paprika.
• To the mixing bowl, add 2 cups diced breakfast potatoes and 1 1/2 cups shredded hash brown breakfast potatoes, 1 cup cheddar cheese cubes, and 1 cup shredded cheddar cheese. Mix well.
• Reserve half cup fresh veggies/herbs and 1/2 cup chopped bacon for garnish. Add the remaining veggies/herbs and bacon to mixing bowl and mix well.
• Pour mixture into prepared baking dish. Top with remaining bacon, veggies, herbs, and cheese.
• Bake in oven 50 minutes or until egg mixture is set in center. Cover with foil half way through baking.
• Allow casserole to slightly cool before serving.

POTATO & EGG CASSEROLE

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!