How To Make Russet Potato and Egg Bake Recipe
A hearty breakfast casserole made with layers of thinly-sliced russet potatoes, fluffy scrambled eggs, and melted cheese.
Serves:
Ingredients
- 4 medium-sized russet potatoes, thinly sliced
- 8 eggs
- 1 cup of shredded cheddar cheese
- 1/4 cup of milk
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
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Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish with non-stick cooking spray.
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Layer the sliced potatoes in the bottom of the prepared baking dish and drizzle with olive oil. Season with garlic powder, salt, and pepper.
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In a separate bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the potatoes in the baking dish.
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Sprinkle shredded cheese over the top of the casserole.
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Bake for 45-50 minutes, until the eggs are set and the cheese is melted and bubbly.
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Serve hot and enjoy!
Nutrition
- Calories : 409kcal
- Total Fat : 24g
- Saturated Fat : 9g
- Cholesterol : 386mg
- Sodium : 521mg
- Total Carbohydrates : 28g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 21g
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