Potato Egg Casserole
User Reviews
5.0
6 reviews
Excellent
Potato Egg Casserole
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This Potato Egg Casserole is a perfect, simple breakfast when you have guests, but tasty enough to be a brunch or holiday dish.
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Ingredients
- 2 cups diced potatoes pre-cooked
- 8 large eggs
- 1/2 cup whole milk
- 1 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon unsalted butter for greasing
Instructions
- Preheat the oven to 375°F and grease a 9x13 inch baking dish with butter.
- Evenly spread the pre-cooked diced potatoes in the bottom of the greased baking dish.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Pour the egg mixture over the potatoes in the baking dish.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake in the preheated oven for 35-45 minutes, or until the eggs are set and the top is golden brown.
- Allow the casserole to cool for a few minutes before slicing and serving.
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
14g
(5%)
Protein
14g
(28%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
245mg
(82%)
Sodium
316mg
(13%)
Potassium
422mg
(12%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
599IU
(12%)
Vitamin C
14mg
(16%)
Calcium
200mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 14g | 28% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 245mg | 82% |
| Sodium | 316mg | 13% |
| Potassium | 422mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 599IU | 12% |
| Vitamin C | 14mg | 16% |
| Calcium | 200mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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