Eggs & Potato Breakfast Casserole

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Egg & Potato Breakfast Casserole is a dish that I made because we love egg dishes at our house.  With 3 hens, we have dozens of eggs all the time.  I had a big bowl of baked potato leftovers that I needed to use.  One of my biggest goals is to not waste food!  I used my favorite casserole dish which is very similar to this one, but you can use any casserole dish that is at least 9 x 11.

The dish was easy to put together, and it was fun to have a different egg meal then the typical ones we eat. My son enjoyed it so much he devoured the rest of the leftover the next day.

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Eggs & Potato Breakfast Casserole
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Breakfast
Cuisine American
Prep Time 10 Minutes
Cook Time 40 Minutes in oven at 350 degrees
Servings
People
Ingredients
Course Breakfast
Cuisine American
Prep Time 10 Minutes
Cook Time 40 Minutes in oven at 350 degrees
Servings
People
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat Oven to 350 and grease a 9x11 Casserole Dish (cooking spray is fine)
  2. Saute Diced Onions & Potatoes on stove top in Olive Oil. Add 1 teaspon Salt and Pepper while sauteing.
  3. Beat eggs in mixing bowl with 1/2 teaspoon salt and pepper.
  4. In your casserole dish pour the onions and potatoes in and sprinkle the sausage.
  5. Drizzle the beaten eggs over the veggies and sausage. Cover with cheese. Cover with a casserole glass lid or aluminium foil. Cook for 40 minutes or until eggs are cooked, not runny.
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