You are here

Potato Breakfast Casserole

Ingredients
  Hash brown potato with onions 6 Ounce (1 Package)
  Hot water 1 Quart
  Eggs 5
  Cottage cheese 1⁄2 Cup (8 tbs)
  Shredded swiss cheese 4 Ounce (1 Cup)
  Green onion 1 , chopped
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Hot sauce 4 Drop
  Bacon slices 6 , cooked, drained and crumbled
  Paprika To Taste
Directions

MAKING
1) Allow the hash browns to stand for 10 minutes after covering them with hot water.
2) Drain the excess water from them.
3) Beat the eggs.
4) To this, add potatoes and rest of the ingredients except bacon and paprika.
5) Butter a 10-inch piepan and pour the mixture into it.
6) Sprinkle bacon and paprika on this.
7) Refrigerate overnight after covering the dish.

FINALIZING
8) On the next day, uncover and place the cold piepan in the cold oven.
9) Set the temperature of oven at 350° and bake for 35 minutes until potatoes are soft and eggs are done.

SERVING
10) Serve hot.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
4.178125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1087 Calories from Fat 568

% Daily Value*

Total Fat 64 g98.6%

Saturated Fat 30.8 g153.8%

Trans Fat 0 g

Cholesterol 1183.3 mg394.4%

Sodium 3191.6 mg133%

Total Carbohydrates 45 g15.1%

Dietary Fiber 4.8 g19.3%

Sugars 7.9 g

Protein 83 g165.2%

Vitamin A 65.1% Vitamin C 30.4%

Calcium 117.1% Iron 34.1%

*Based on a 2000 Calorie diet

0 Comments

Potato Breakfast Casserole Recipe