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
HASH BROWN EGG CASSEROLE WITH HAM
This Cheesy Hashbrown Breakfast Casserole is everything you need on Christmas morning! (Or anytime you have guests for breakfast!) Frozen hashbrowns are baked til crispy, then topped with eggs, cheese, and black forest ham. It's an overnight recipe, so you have more time for stockings in the morning! Make ahead breakfasts are always a win at the holidays.
Provided by Karen
Categories Breakfast
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat your oven to 400 degrees F.
- Spray a 9x13 inch pan with nonstick spray, or grease with butter.
- Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
- Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
- Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
- Remove the casserole and reduce the oven temperature to 350.
- Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
- In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
- Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
- Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
- If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.
Nutrition Facts : Calories 348 kcal, Fat 23 g, SaturatedFat 13 g, Cholesterol 181 mg, Sodium 919 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 4 g, Protein 19 g, TransFat 1 g, UnsaturatedFat 7 g, ServingSize 1 serving
HUNGARIAN POTATO AND EGG CASSEROLE
Steps:
- Place the potatoes in a large pot, and add enough cold, lightly salted water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds.
- Place a medium sauté pan over medium heat. Add vegetable oil, and heat until shimmering. Add onions, and sauté until soft and almost caramelized, about 25 minutes; lower heat if they begin to brown too quickly.
- Place the eggs in a large pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the eggs, and cut into 1/3-inch rounds.
- Preheat the oven to 350 degrees. Generously coat the inside of a 1 to 1 1/2 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with remaining sour cream, and sprinkle with paprika.
- Cover the baking dish, and place in the center rack of the oven. Bake for 45 minutes. If desired, serve with a green salad.
EGG, POTATO AND CHEESE CASSEROLE
We used bacon as our meat of choice in this recipe and it made for a wonderfully complete meal! All the yummy flavors of a traditional breakfast in one easy dish... woohoo!
Provided by Natasha Nalley
Categories Eggs
Time 1h15m
Number Of Ingredients 7
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.
EVERYTHING CHEESY POTATO AND EGG CASSEROLE
Leftover mashed potatoes, mixed with two cheeses, baby spinach, and crispy bacon. Then topped off with eggs and baked until the eggs are just set. Finish off with a sprinkle of everything bagel spice and fresh herbs. This is the easiest, most delicious, feed-a-crowd breakfast.
Provided by Tieghan Gerard
Time 40m
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish with butter. 2. In a large bowl, mix together the potatoes, milk, cheeses, spinach, and a pinch each of salt and pepper. Spread the potatoes in an even layer in the prepared baking dish. Using the back of a spoon, make 8 "nests" for the eggs to sit. 3. Cook the bacon until crisp in a large skillet. Arrange the bacon inside each nest. Transfer to the oven and bake 10 minutes. Remove from the oven and crack the eggs into the nest. Season with salt and pepper. Return to the oven and bake an additional 10-15 minutes, or until the eggs are set to your liking. 4. Top the casserole with fresh basil, dill, and a pinch of crushed red pepper flakes. Serve and enjoy!
Nutrition Facts : Calories 337 kcal, ServingSize 1 serving
POTATO AND EGG CASSEROLE
Make and share this Potato and Egg Casserole recipe from Food.com.
Provided by Lorac
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a buttered casserole, layer 1 sliced potato, 3 sliced eggs, 1 tbsp butter, 1/3 cup sour cream and salt and pepper; repeat layer.
- Add remaining potato, butter, sour cream and season.
- Bake 30 minutes and serve.
Nutrition Facts : Calories 411.3, Fat 28.1, SaturatedFat 14.6, Cholesterol 332.6, Sodium 221.3, Carbohydrate 27.6, Fiber 2.2, Sugar 3.9, Protein 12.9
BEEF, POTATO & EGG BAKE
Steps:
- Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into crumbles; drain. Stir in spinach. Remove from heat., Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 218 calories, Fat 11g fat (5g saturated fat), Cholesterol 250mg cholesterol, Sodium 489mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
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!
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
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- Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with baking spray or olive oil; set aside.
- Place the bacon in a large skillet over medium heat and cook, stirring occasionally, until browned and crisp. Add the onion, bell pepper, garlic, sun-dried tomatoes, and 1 teaspoon of the salt. Cook until the vegetables are fragrant and soft — about 5 minutes more. Remove from the heat and set aside to cool slightly.
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