Best Potato And Egg Casserole Recipes

POTATO AND EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
• In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
• In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
• Bake in preheated oven for 30 minutes.

SAUSAGE, POTATO, AND EGG CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease an 11x13-inch baking dish with cooking spray.
• Place cubed potatoes in a large microwave-safe bowl and partially cover with a lid. Microwave on high for 4 minutes. Remove from the microwave and spread on the bottom of the prepared baking dish.
• Heat a large skillet over medium-high heat. Cook and stir breakfast and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add bell peppers, onion, and mushrooms. Saute until bell peppers and onion are softened, about 5 minutes. Spread mixture over the potatoes.
• Beat eggs in a bowl and add milk. Pour beaten eggs over everything in the baking dish and move around a bit with a spoon to evenly disperse. Sprinkle Cheddar cheese over top until well covered. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until egg is set, about 1 more hour. If cheese starts to brown too much, cover again with foil for the rest of the baking time.

POTATO, SAUSAGE AND EGG BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
• Combine Egg Beaters®, milk and garlic salt in large bowl. Add sausage, potatoes, bell pepper and cheese; stir to combine. Place mixture in dish.
• Bake 45 minutes or until knife inserted in center comes out clean. Cool slightly before serving.

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.

HUNGARIAN POTATO AND EGG CASSEROLE

Steps:

• Place the potatoes in a large pot, and add enough cold, lightly salted water to cover by 2 inches. Bring to a boil over high heat. Cook until potatoes are just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds.
• Place a medium sauté pan over medium heat. Add vegetable oil, and heat until shimmering. Add onions, and sauté until soft and almost caramelized, about 25 minutes; lower heat if they begin to brown too quickly.
• Place the eggs in a large pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the eggs, and cut into 1/3-inch rounds.
• Preheat the oven to 350 degrees. Generously coat the inside of a 1 to 1 1/2 quart baking dish with the butter. Arrange a layer of half the potatoes in the dish, then a layer of half the onions, and then a layer of half the eggs. Season with salt and pepper and a light sprinkling of paprika. Spread with half the sour cream. Repeat with the remaining potatoes, onions and eggs, and season to taste with salt and pepper. Spread with remaining sour cream, and sprinkle with paprika.
• Cover the baking dish, and place in the center rack of the oven. Bake for 45 minutes. If desired, serve with a green salad.

CHEESY EGG POTATO AND HAM FRITTATA BRUNCH CASSEROLE

Steps:

• Set oven to 375 degrees (set oven rack to second-lowest position).
• Butter a 13 x 9-inch baking dish.
• Heat oil and butter in a skillet; add in frozen shredded potatoes, both onions, cayenne pepper (if using) 1 teaspoon seasoned salt and black pepper to taste; cook for about 8-10 minutes or until just very lightly browned.
• Add in ham and cook for 3 minutes more, mixing occasionally with a wooden spoon or spatula; transfer the mixture to the prepared baking dish.
• In a bowl whisk together the eggs with whipping cream, Italian seasoning and 1 teaspoon seasoned salt then pour the egg mixture into the baking dish; toss with the potatoes.
• Bake for 20-22 minutes.
• Remove from oven and sprinkle with about 2 cups grated cheddar cheese; return to oven uncovered for another 5-8 minutes until the cheese is melted and eggs are set.
• Cool for about 10 minutes before slicing.

EGG, POTATO AND CHEESE CASSEROLE

Steps:

• 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.

CHEESY BACON, POTATO, AND EGG CASSEROLE

Steps:

• Preheat oven to 350. Grease a 9x13 inich baking dish with nonstick cooking spray and set aside.
• Cook bacon according to package directions and dice once cool.
• Crack 12 eggs into a large mixing bowl. Whisk in 1 cup of half and half or milk.
• Stir in 1/2 teaspoon Lawry's seasoning, black pepper, salt, yelllow mustard powder, and paprika.
• To the mixing bowl, add 2 cups diced breakfast potatoes and 1 1/2 cups shredded hash brown breakfast potatoes, 1 cup cheddar cheese cubes, and 1 cup shredded cheddar cheese. Mix well.
• Reserve half cup fresh veggies/herbs and 1/2 cup chopped bacon for garnish. Add the remaining veggies/herbs and bacon to mixing bowl and mix well.
• Pour mixture into prepared baking dish. Top with remaining bacon, veggies, herbs, and cheese.
• Bake in oven 50 minutes or until egg mixture is set in center. Cover with foil half way through baking.
• Allow casserole to slightly cool before serving.

POTATO, EGG, AND CHEESE BREAKFAST CASSEROLE

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.

HUNGARIAN POTATO AND EGG CASSEROLE

Steps:

• Do not peel or slice the potatoes.
• You will be cooking them whole.
• Heat salted water (1/2 teaspoons salt to 1 cup water) to boiling.
• Add potatoes.
• Heat to boiling.
• Reduce heat.
• Cover and cook until tender.
• Test with a fork or a knife for tenderness.
• Drain and cool slightly.
• Cook onion in oil until tender.
• Mix onion, oil, sour cream, salt and pepper.
• Peel potatoes and cut into 1/4 inch slices.
• Gently mix potatoes and sour cream mixture.
• Arange half the potatoes in greased 10 x 6 x 1 1/2 inch baking dish or 1 1/2 quart casserole.
• Arrange eggs on top and add remaining potatoes.
• Sprinkle with bread crumbs and paprika.
• Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes.
• Garnish with snipped parsley if desired.

HUNGARIAN EGG AND POTATO CASSEROLE

Steps:

• Preheat oven to 350°F (175°C).
• Bring a large pot of salted water to a boil. Add unpeeled potatoes and cook until tender but still firm - about 15 minutes. Drain, cool, peel and cut in 1/4 inch slices.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let stand in hot water for about 15 minutes. Remove from water, cool, peel and slice.
• In another saucepan sauté onion in oil until translucent and add margarine, sour cream, salt and pepper.
• In a casserole dish layer potatoes and eggs, pouring a small amount of the sauce on each layer. Ensure that the first and last layers are potatoes.
• Sprinkle cheese on top of the casserole followed by breadcrumbs and paprika.
• Bake in preheated oven for 30 minutes.

POTATO AND EGG CASSEROLE WITH BACON AND CHEDDAR

Steps:

• 1. Adjust oven rack to middle, heat to 375. Grease 9x13 baking dish with butter. 2. Simmer potatoes in 1 q water and 1/2 t salt for about 10 minutes. Drain and transfer to large mixing bowl. 3. Heat oil in large skillet over medium heat until shimmering. Add bacon, onions and 1/2 t salt. Stir frequently, until onions have browned and bacon is crisp (20 min.) Add garlic and thyme for the last minute of cooking. Add to bowl of potatoes, and fold in. Cool 10 minutes. 4. Whisk eggs, half and half, cheddar, cayenne, pepper, and 2 t. salt in large bowl. Fold in potatoes. Pour mixture into prepared baking dish and press gently into an even layer. Sprinkle with Parmesan. Bake until eggs have set up and top is lightly browned, about 40 minutes. Cool for 10 minutes. Serve with Tabasco.

SWEET POTATO AND EGG BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with 1 tablespoon coconut oil.
• Place grated sweet potatoes in the bottom of the baking dish.
• Heat 2 tablespoons coconut oil in a skillet over medium heat. Add sausage and onion. Cook and stir until sausage is browned and onion is translucent, about 5 minutes. Place mixture in the baking dish on top of the potatoes.
• Mix eggs, coconut milk, sage, salt, pepper, and garlic powder together in a bowl. Pour mixture into the baking pan.
• Bake in the preheated oven until set, about 45 minutes.

HUNGARIAN POTATO AND EGG CASSEROLE

Steps:

• 1. 1 Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling; add potatoes. 2 Heat to boiling; reduce heat and cover and cook until tender. 3 Drain and cool slightly. 4 Cook onion in oil until tender; mix onion, oil, sour cream, salt and pepper. 5 Peel potatoes and cut into 1/4 inch slices; gently mix potatoes and sour cream mixture. 6 Arrange half the potatoes in greased 10x6x1 1/2 inch baking dish or 1 1/2 quart casserole; arrange eggs on top and add remaining potatoes. 7 Sprinkle with bread crumbs and paprika; bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes, then garnish with snipped parsley if desired.

POTATO, BROCCOLI AND PEPPER JACK EGG CASSEROLE RECIPE - (4.1/5)

Steps:

• Preheat your oven to 350°F. Sauté the red pepper, onion and garlic in 2 tablespoons of butter until softened about 5 minutes. Set aside. In an extra large mixing bowl, combine the potatoes, ham and 1 1/2 cups of each of the cheeses. Evenly spread half of the potato mixture into a lightly greased 10-x15-inch (4 quart) baking dish. If you do not have a casserole dish that large, you may divide it into two separate dishes. Top the potato layer with the broccoli and then the red pepper mixture. Cover the vegetables with the remaining potato mixture. In the same mixing bowl, whisk together the eggs, milk, sour cream and salt and pepper. Pour the egg mixture evenly over the casserole. Sprinkle with dried parsley and top with the remaining cheese (1 cup total). Bake covered loosely for 30 minutes, then uncover and bake an additional 15 to 20 minutes or until the egg is set and does not appear to be runny. Remove from the oven and let cool for 10 minutes before serving. May be served hot or at warm at about room temperature. Store any left over casserole in the refrigerator. Note: Cooking time will vary depending on the size and shape casserole dish you use. I love to use a pretty round dish for special occasions, but it makes the casserole thicker, requiring at least 20 more minutes of cooking time, so use your judgement. If you are making this ahead of time, prepare the casserole, cover and store in the refrigerator up to 24 hours until you are ready to bake it.

POTATO, EGG AND BISCUIT BREAKFAST CASSEROLE

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.

HUNGARIAN POTATO AND EGG CASSEROLE

Steps:

• 1. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling; add potatoes.
• 2. Heat to boiling; reduce heat and cover and cook until tender.
• 3. Drain and cool slightly.
• 4. Cook onion in oil until tender; mix onion, oil, sour cream, salt and pepper.
• 5. Peel potatoes and cut into 1/4 inch slices; gently mix potatoes and sour cream mixture.
• 6. Arrange half the potatoes in greased 10x6x1 1/2 inch baking dish or 1 1/2 quart casserole; arrange eggs on top and add remaining potatoes.
• 7. Sprinkle with bread crumbs and paprika; bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes, then garnish with snipped parsley if desired.

BACON, POTATO AND EGG CASSEROLE RECIPE

Steps:

• Heat the oven to 350°F. Grease a 9×13 baking dish with nonstick cooking spray and set aside. In a large skillet, cook bacon over medium heat, stirring occasionally. Cook until it is a nice crispy brown. Remove bacon with a slotted spoon and place on a paper towel lined plate. Roughly chop the bacon and set aside. Add the onion and red pepper to the skillet and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside. In a large bowl, beat the eggs and whisk in the milk. Stir in the cooked vegetables, potatoes, and 1 cup of the shredded cheese. Set 3/4 cup of bacon aside and stir in the rest. Season with salt and pepper. Pour the mixture into the prepared baking dish and top remaining cheese and green onions. Bake for 20 minutes so the eggs start to set up. Carefully add the remaining bacon to the top of the casserole. Bake for an additional 20 minutes or until the eggs are firm and the top is slightly golden brown. Let stand for 10 minutes. Cut into squares and serve warm. Note: This casserole can be made in advance. Pour the mixture in the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the casserole.

POTATO AND EGG CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a buttered casserole, layer 1 sliced potato, 3 sliced eggs, 1 tbsp butter, 1/3 cup sour cream and salt and pepper; repeat layer.
• Add remaining potato, butter, sour cream and season.
• Bake 30 minutes and serve.