Cheesy Potato Egg Bake Food

CHEESY POTATO EGG CASSEROLE

Steps:

• Peel and slice potatoes length wise in quarters, then slice 1/4 " wide. (I used Costco® potatoes).
• Boil for about 35-40 minutes or until potatoes are soft and tender.
• Drain water, set aside.
• Boil 8 eggs. Once done, rinse in cold water.
• Once cool enough to handle, peel and chop eggs, set aside in a small bowl.
• Preheat oven to 350°
• In a large 9 x 13 baking dish, spray with cooking spray.
• Add a layer of sliced potatoes to bottom of baking dish.
• Top with 1/2 of the sliced butter.
• Spoon a layer of chopped hard boil eggs on top of potatoes.
• Sprinkle with 1/2 of the chopped onions.
• Add 1/2 of the garlic.
• Next, spread 1/2 of the sour cream.
• Sprinkle with 1 cup grated cheese.
• Then another layer of potatoes, butter, eggs, onions, garlic, sour cream.
• Add salt and pepper.
• Final layer is the remaining sliced potatoes, and grated cheese.
• Cover with foil.
• Cook for 60 -65 minutes.
• Remove foil and continue cooking until cheese is browned a bit, approximately 10-15 minutes.

CHEESY POTATO EGG BAKE

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking into crumbles. Add mushrooms and spinach; cook until mushrooms are tender and spinach is wilted, 2-4 minutes longer., Spoon sausage mixture into a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk and seasoned salt until blended; pour over sausage mixture. Layer with cheese and potato crowns., Bake, uncovered, until set and top is crisp, 45-50 minutes.

CHEESY POTATO BAKE WITH EGGS

Steps:

• Preheat oven to 325°F. In a medium saucepan cook onion in butter over medium heat for 4 minutes or until tender, stirring occasionally. Stir in flour, 1/2 tsp. salt, and 1/2 tsp. ground black pepper. Stir in milk; cook and stir until slightly thickened and bubbly. Stir in cheese until melted.
• In a 3-quart baking dish, layer potatoes, then cheese sauce. Bake, covered, about 55 minutes, until potatoes are tender.
• In a large skillet, cook broccoli in hot oil over medium heat for 5 minutes, until nearly tender, stirring frequently. In a large bowl, beat together eggs, water, 1/2 tsp. salt, and 1/4 tsp. ground black pepper. Pour over broccoli in skillet. Cook over medium heat, without stirring, until mixture begins to set on bottom and around edges. Using a spatula, lift and fold partially cooked egg so uncooked portion flows underneath. Cook 2 minutes more or until egg is cooked yet still moist. Spoon over potatoes. Top with bacon and chopped tomato. Serve immediately.

CHEESY BAKED EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter.
• Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are completely set, about 1 hour.

CHEESY POTATO & EGG SKILLET

Steps:

• Heat oil in large nonstick skillet on medium heat. Add potatoes and onions; stir. Cover; cook 16 to 18 min. or until vegetables are tender and golden brown, stirring occasionally. Stir in tomatoes.
• Pour eggs over vegetable mixture. (Do not stir.) Cover; cook 12 to 14 min. or until eggs are set.
• Top with cheese and basil; cook, covered, 2 to 3 min. or until cheese is melted.

POTATO EGG BAKE

Steps:

• Preheat oven to 350°. Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender; drain., Spread potatoes in a greased 13x9-in. baking dish. Top with the broccoli, onions and red pepper. , In a large bowl, whisk the remaining ingredients until blended. Pour over vegetables. Bake, uncovered, until center is set, 35-40 minutes.

CHEESY SPINACH-POTATO EGG CASSEROLE

Steps:

• Preheat oven to 375°F. Brush a 2-quart baking dish with butter. Melt butter in a large skillet over medium-high heat. Add onion and 1/2 teaspoon salt; cook, stirring occasionally, until golden in places, 5 to 7 minutes. Add spinach and thyme; cook until spinach wilts and darkens slightly, about 5 minutes. Add potatoes and milk; season with pepper.
• Simmer until milk thickens and reduces slightly and potatoes are easily pierced with the tip of a knife but still retain their shape, about 5 minutes. Remove from heat; let cool completely. Meanwhile, in a large bowl, whisk eggs with 1 1/2 teaspoons salt and nutmeg. Stir cooled potato mixture and half of cheese into eggs.
• Transfer to prepared baking dish and cover with parchment-lined foil. (If assembling the day before, wrap the dish with plastic wrap and refrigerate until ready to bake). Bake casserole, covered, 30 minutes. Uncover, sprinkle evenly with remaining half of cheese, and continue baking until set and golden brown in places, 15 to 25 minutes more (if the top is browning too quickly, tent with foil). Let cool slightly before serving.

CHEESY VEGETARIAN EGG BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish.
• Melt 1 tablespoon butter in a saucepan over medium heat; cook and stir mushrooms, green bell pepper, onion, and parsley until mushrooms are lightly browned, about 10 minutes.
• Place remaining 1 tablespoon butter in a microwave-safe bowl; heat in microwave until melted, about 10 seconds. Whisk melted butter, eggs, milk, salt, and pepper together in a bowl; stir in mushroom mixture, 1/2 of the Cheddar cheese, and black beans. Pour egg mixture into the prepared baking dish and top with remaining Cheddar cheese.
• Bake in the preheated oven until eggs are puffed and cheese is bubbling, about 45 minutes.

FARMHOUSE BAKED EGGS WITH CHEDDAR & POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Melt butter in a large cast-iron skillet over medium heat. Add potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes. Stir in parsley and garlic. Season with salt and pepper, to taste, and remove from heat.
• Make 4 shallow depressions in potatoes and break 2 eggs into each. Transfer to oven and bake until egg whites are cooked and yolks are still runny, about 10 minutes. Sprinkle cheese over eggs and continue baking until cheese melts, about 1 minute more. Serve immediately.

CRISPY POTATOES WITH CHEESY EGGS

Steps:

• Put a medium nonstick skillet over medium heat and add 1 tablespoon of the butter and the oil. Peel and grate the potatoes on the large holes of a box grater or in a food processor. Sprinkle the potatoes well with salt and pepper and toss to coat. When the skillet is hot, add the potatoes, pressing them down and flattening them out to evenly cover the bottom of the skillet. Cook until the potatoes are well browned on the bottom, monitoring the heat as you go so they don't burn. Carefully flip over the pancake, keeping it in one piece, and brown it on the other side. Remove to a paper-towel-lined plate and keep warm.
• While the potatoes are cooking, put a small skillet over medium heat and add 2 tablespoons of the butter. When the butter has melted, add the shallot and cook until it softens. Sprinkle over the flour and cook for a minute or 2. Pour in the cream and bring to a boil. Add the whiskey and bring to a boil. Reduce the heat and simmer for a few minutes until it thickens a bit. Turn off the heat and add half the cheese. Stir to melt the cheese. Taste and adjust the seasoning with salt and pepper. Cover and keep warm.
• In another medium skillet over medium-low heat, add the remaining tablespoon butter. Whisk the eggs well, and sprinkle them with salt and pepper. Pour the eggs into the pan, add the remaining cheese and reduce the heat to low. Cook slowly until the cheese is melted and the eggs are cooked through but soft.
• Place the potato pancake on a serving plate. Top with the cheesy eggs and pour on the sauce. Dollop on the caviar and sprinkle over the chives. Cut into 4 slices and serve.

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.

CHEESY EGG AND POTATO BRUNCH BAKE

Steps:

• Heat oven to 350°F.
• Cook and stir mushrooms, onions and peppers in dressing in large nonstick skillet on medium-high heat 3 min. or until vegetables are crisp-tender. Add potatoes and ham; cook 3 min., stirring occasionally. Remove from heat; cool slightly.
• Meanwhile, whisk together eggs and water in medium bowl. Stir in vegetable mixture and 2 Tbsp. cheese. Pour into 9-inch pie plate lightly sprayed with cooking spray; sprinkle with remaining cheese.
• Bake 15 min. or until eggs are set.

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.