Easy Potato and Egg Breakfast Casserole
Easy Potato and Egg Casserole, is one that may quickly become a favorite for the family.
If you are tired of plain eggs, and just don't want a quiche, why not try this great recipe? A simple way to make potatoes and eggs without all that standing over the stove!
Potato and Egg Breakfast Casserole
Feeds 4-6 as is. Need a bigger recipe? Double it and bake it in a 13X9X2. Just remember to increase your baking time accordingly.
2 Cups Freeze Dried Potato Dices plus 3 Cups HOT water
1 Cup Freeze Dried Cheddar plus 2-3 Tbsp water
1/4 Cup Freeze Dried Onions plus 1/2 Tbsp water
1/4 Cup Freeze Dried Dices Chili Peppers plus 2 Tbsp water
1/4 Cup Olive oil
6-8 eggs or 12-16 Tbsp Freeze Dried Scrambled egg mix plus water as per package directions
1/2 Cup Milk
Salt and pepper to taste
Add water to potato dices in a bowl and let set for 10 minutes.
Add water to Cheddar and let set for 10 minute.
Add water to Onions and Chili peppers in the same bowl and let set.
Mix up eggs and milk or Freeze Dried Scrambled eggs, water, and milk.
Take potatoes, and drain excess water if any, and mix with 1/3 of the cheddar cheese. Mix together well. Add onions and chili peppers, olive oil and salt and pepper to taste. Press into the bottom and sides of a greased pie plate (9 inches works well). Make sure this “crust” is pressed firmly. Place in a preheated 450 degree oven and bake for approx. 15-18 minutes until golden brown on the bottom. Remove from oven and pour the egg mixture over top. Replace in oven for 8 minutes. Sprinkle with cheddar cheese and replace in the oven for another 5-10 minutes or until a knife inserted in the center comes out clean. Serve hot with fresh fruit or juice. Delicious!
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Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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