POTATO AND EGG CASSEROLE RECIPE | ALLRECIPES
This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.
Provided by Connie
Categories Potato Side Dishes
Total Time 1 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 10 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 414.8 calories, CarbohydrateContent 25.6 g, CholesterolContent 168.8 mg, FatContent 31.6 g, FiberContent 2.1 g, ProteinContent 8.8 g, SaturatedFatContent 10.3 g, SodiumContent 295 mg, SugarContent 1.6 g
SAUSAGE, POTATO, AND EGG CASSEROLE | ALLRECIPES
This recipe is very conducive to additions or modifications of ingredients for variety. I make this large quantity because leftovers freeze well for future meals.
Provided by judy2304
Total Time 2 hours 15 minutes
Prep Time 30 minutes
Cook Time 1 hours 45 minutes
Yield 1 11x13-inch casserole
Number Of Ingredients 10
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.
Nutrition Facts : Calories 440.2 calories, CarbohydrateContent 20.4 g, CholesterolContent 363.1 mg, FatContent 28.3 g, FiberContent 3 g, ProteinContent 26 g, SaturatedFatContent 10.6 g, SodiumContent 911.9 mg, SugarContent 3.2 g
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EGG AND POTATO CASSEROLE RECIPE: HOW TO MAKE IT
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Total Time 01 hours 05 minutes
Category Breakfast, Brunch
Calories 219 calories per serving
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