"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cheesy Potato Breakfast Casserole Recipe

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This recipe for Cheesy Potato Breakfast Casserole, by , is from Nichols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Neleen Nichols

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp butter
1 small onion
2/3 cup sun-dried tomatoes, diced
6 cloves garlic, minced
9 large eggs
3 Tbsp hot mustard
1 cup whole milk
1 tsp salt
1/4 tsp pepper
2 cups shredded cheddar cheese
6 cups shredded potatoes (frozen hashbrowns work the best)

Directions:
Directions:
Lightly grease a rectangle baking dish with oil or non-stick spray.
In a large skillet, heat the butter over medium heat until it melts and foams up.
Add the onion and garlic and cook for 5 minutes.
Add the sun-dried tomatoes and cook for about 5 more minutes. Turn off the heat.

In a separate bowl, beat the eggs with the mustard.
Whisk in the milk.
Stir in the s & p.
Fold in the cheese, frozen potatoes and the stuff in the skillet.
Pour all of this into the baking dish. (At this point the casserole can be baked immediately or covered and refrigerated for up to 24 hours)

Bake at 350 for 35 - 45 minutes, or until the eggs are firm and the top is slightly golden. Serve right away if possible, or keep warm for up to an hour, if needed.

Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Every Wednesday at work we celebrate employee birthdays with a little brunch. I make this casserole often and it's a huge hit. Never a bit left over.

 

 

 

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