Potato and Egg Casserole Recipe
Follow this recipe to prepare a delicious Potato and Egg Casserole, a hearty dish perfect for breakfast or brunch, featuring layers of potatoes, eggs, cheese, and flavorful seasonings.
Equipment
- 1 Baking dish Greased with butter or oil
- 1 Mixing bowl For mixing egg mixture
Ingredients
- 4 Potatoes Thinly sliced
- 8 Eggs Beaten
- 1 cup Milk
- 1 cup Cheddar cheese Shredded
- 1 tsp Salt
- 1/2 tsp Black pepper Freshly ground
- 1 tsp Paprika
- 1 Onion Chopped
- 1 Bell pepper Chopped
- 2 tbsp Olive oil
- to taste Chopped herbs e.g., parsley, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Sauté the chopped onion and bell pepper until softened, about 5 minutes.
- In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and paprika.
- Grease a baking dish and arrange a layer of thinly sliced potatoes at the bottom.
- Spread half of the sautéed onions and bell peppers over the potatoes.
- Pour half of the egg mixture over the vegetables and potatoes, then sprinkle half of the shredded cheese over the top.
- Repeat the layers with the remaining potatoes, sautéed vegetables, egg mixture, and cheese.
- Cover the dish with foil and bake for about 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the potatoes are tender and the cheese is golden and bubbly.
- Let the casserole cool for a few minutes before slicing and serving. Garnish with chopped herbs.
Notes
For added flavor, consider adding cooked bacon or sausage to the casserole. You can also substitute dairy milk with plant-based alternatives if preferred.
Nutrition
Serving: 1gCalories: 290kcalCarbohydrates: 20gProtein: 15gFat: 18gSaturated Fat: 8gCholesterol: 220mgSodium: 520mgPotassium: 660mgFiber: 2gSugar: 4gVitamin A: 37500IUVitamin C: 37.1mgCalcium: 2200mgIron: 0.5mg
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