Egg, Potato and Cheese Casserole

Natasha Nalley Recipe

By Natasha Nalley MomInMD

The original recipe didn't have the onion or meat. I add those, but I usually don't measure, so feel free to use as much as you like. I haven't tried it, but you probably could use those prepackaged shredded potatoes you can get nowdays.


Recipe Rating:
 22 Ratings
Serves:
6
Cook Time:
Cooking Method:
Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!

Ingredients

6-8 medium
potatoes
8
eggs
2 Tbsp
water
3 c
sharp cheese, grated
salt and pepper to taste
1/2 c
finely diced onion
1 c
cooked diced ham, browned sausage or cooked and drained bacon pieces
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Directions Step-By-Step

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.

About this Recipe

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Potatoes
Regional Style: American
Collection: Casserole Crazy