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, 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
POTATO, EGG & BISCUIT BREAKFAST CASSEROLE RECIPE - (3.9/5)
Provided by Rindarose166
Number Of Ingredients 10
Steps:
- Spread the shredded potatoes evenly in a greased 9x13-inch 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 cup 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°F for 35 minutes. Remove foil and bake an additional 15 minutes. Allow to set 5 minutes before serving.
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
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.
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
HOLIDAY BREAKFAST CASSEROLE WITH BISCUITS AND BACON
This breakfast casserole with biscuits and bacon is a great way to stay ahead of the holiday rush and madness. Throw it together and toss it in the oven for 30 minutes.
Provided by Allrecipes
Time 1h5m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, season with salt and pepper, and saute until golden brown, about 10 minutes. Remove from the skillet.
- Add bacon to the same skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with nonstick spray.
- Cut each biscuit into 4 pieces and spread evenly across the bottom of the prepared baking pan. Layer evenly with potatoes, then bacon, then 2 cups Cheddar cheese. Whip eggs and milk together in a bowl and pour evenly over the Cheddar cheese.
- Bake in the preheated oven for 20 minutes. Sprinkle with remaining 3 cups Cheddar and return to the oven until a toothpick inserted into the center comes out clean, about 10 minutes.
Nutrition Facts : Calories 585.9 calories, Carbohydrate 39.4 g, Cholesterol 241.3 mg, Fat 34.5 g, Fiber 3 g, Protein 29.6 g, SaturatedFat 15.5 g, Sodium 1177.2 mg, Sugar 4.6 g
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