Hearty Egg Casserole

Lynnda Cloutier


A stick to your ribs egg casserole.

pinch tips: How to Use a Whisk


cooking spray
1 pkg. frozen southern style hash brown potatoes, about 6 cups or 28 oz
1 pkg. shredded sharp cheddar cheese, 8 oz, or 2 cups
10 eggs, well beaten
1 cup reduced fat sour cream
1 cup skim or low fat milk
2 t. honey dijon mustard, optional
1 t. salt
1/4 t. ground pepper
sliced red onion, optional
parsley sprig, optional
mixed greens, optional

Directions Step-By-Step

Preheat oven to 350. Evenly coat a 13 x 9 inch 3 quart glass baking dish with cooking spry. Evenly spread potatoes in the dish. Sprinkle with cheese. In large bowl, beat together eggs, sour cream, milk, mustard, salt and pepper until thoroughly blended. Pour over the potatoes. Bake until puffed and browned and no visible liquid egg remains, about 45 minutes. Garnish with onion and parsley and serve with mixed greens if desired. Makes 8 servings.
Cooking the Costco Way

About this Recipe

Course/Dish: Eggs