Monday, December 31, 2012

Egg and Potato Casserole

Cooking breakfast for a large group can be trying at times. You have to please the masses, keep the food warm, and make sure there us plenty to go around. This egg casserole fed 15 people on Christmas morning, and even had enough for a couple of people to have seconds. You could always cut the recipe in half for a smaller group.

Egg and Potato Casserole

Ingredients:

  • 2 packages hashbrowns (found in the freezer section)
  • 1 dozen eggs
  • 1/2 red onion, chopped
  • 1 cup grape tomatoes, cut into fourths
  • 1/4 cup roasted green chiles
  • 2 cups shredded cheese of your choice
  • 3 scallions, chopped
  • Cooking spray

Preheat oven to 400 degrees F.

Spray a large casserole dish with cooking spray. Put potatoes in dish and bake for 25 minutes, until golden brown.

Meanwhile, whisk together the eggs, onion, tomatoes, green chiles, and 1 cup of cheese.

Once potatoes are brown, pour the egg mixture over the potatoes, sprinkler with remaining cup of cheese and scallions.

Place back in oven and bake for another 20 minutes. Serve hot.


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