Breakfast foods are great any time of the day. This casserole will be a welcome addition to any meal plan or spontaneous craving.
I could give you a long backstory here about how our vegetarian family is always looking for creative ways to change up our diet, but I won’t. Here is the recipe of our egg and potato breakfast casserole. Enjoy!
Egg and Potato Breakfast Casserole
Ingredients
- 6 red potatoes, sliced thin
- 6 eggs
- 5 Tbl butter, cut into 1 Tbl pats
- 1/4 cup almond milk (any dairy or non-dairy milk should be fine)
- 2 cups shredded cheddar cheese
- Garlic powder
- Parsley flakes
- Salt
- Cayenne pepper, ground
Process
1.Preheat your oven to 400-450 degrees, depending on your oven. Place the sliced potatoes on the bottom of a 10″ cast iron skillet, layering as needed until all of the potato slices are in the pan. Cover with the butter pats and season with garlic powder, parsley flakes, salt, and cayenne pepper to taste.
2. Put the potatoes in the oven and bake until cooked through. While the potatoes are baking, scramble the eggs in a separate bowl with the 1/4 cup of milk. If you buy block cheese like we do, now would also be the time to shred the cheese if you haven’t already done so.
3. Once the potatoes are done, remove the pan from oven and cover the potatoes with half of the shredded cheese, then all of the scrambled egg mixture. Return the pan to the oven and bake until the eggs are fully cooked.
4. Remove the pan from the oven again and cover with the remaining cheese. Return the pan to the oven and bake until the cheese is melted. Once done, remove from the oven, cut into squares and serve hot.
