Potato Egg Casserole Recipes

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.

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.

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.

Steps:

• Heat the vegetable oil in a large skillet at medium-high heat.
• Add the potatoes and use your spatula to make sure the potatoes are fairly evenly coated with oil.
• Lightly grease a 13 X 9 baking pan.
• Let the potatoes cook about 5-7 minutes. Check the bottom. If the bottom of the potatoes is brown, turn the potatoes. Leave the potatoes to cook another 5-7 minutes, and then recheck them. Make sure you keep the turning to a minimum.
• Beat the 12 eggs in a large bowl. Add the milk, salt, and pepper and beat together.
• When the potatoes have been thoroughly cooked, remove them from the pan and arrange them evenly on the bottom of the 13 X 9 baking pan.
• Pour the egg mixture over the top.
• Add any of the optional ingredients.
• Cover with the cheese.
• Bake at 350 degrees F for 40 minutes or until a knife inserted in the center comes out clean.

Steps:

• Boil potatoes with the skin on.
• Boil eggs until hard boiled.
• Drain and remove potatoes when soft through the center. Remove skin and let cool.
• Drain and remove eggs when hard boiled. let cool and remove shell.
• Cut potatoes into 1/2" slices.
• Cut eggs into 1/4" slices.
• Cut lunchmeat into 1-2" strips.
• In a large casserole dish, put a layer of potatoes at the bottom. Use a spatula to add a layer of sour cream on top of the potatoes and fill in the cracks between the potatoes.
• Add a layer of eggs, then lunchmeat, followed by a layer of American cheese.
• Repeat as needed until the casserole is full and the top layer is cheese.
• If using French's Fried Onions, make the top layer sour cream and add the onions on top of the sour cream.
• Preheat oven to 325 degrees and heat casserole for 15-20 minutes.
• Remove from heat and let cool for 15 minutes. Serve and enjoy!