Egg, Potato and Cheese Casserole

This is a really great hearty breakfast or brunch dish.  You can vary it by mixing cheeses (such as cheddar and Colby, or mozzarella and pepper jack, and add other items such as green onions and red pepper!

Makes 8-10 servings
Time: 20 minutes preparation, 45 minutes baking (can be prepared the night before and stored in the fridge, take out about 30 minutes before you plan to bake it).

Ingredients

  • Cooking Spray
  • 1 28oz package frozen Southern Style hash brown
  • 8oz shredded sharp Cheddar cheese
  • 10 eggs, well beaten
  • 1 cup reduced fat sour cream
  • 1 cup milk
  • 2 tablespoons honey Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • Sliced red onion
  • Parsley sprigs

Directions

  1. Preheat oven to 350 degrees.  Evenly coat a 13 x 9 inch glass baking dish with cooking spray.
  2. Evenly spread potatoes in the baking dish.  Sprinkle with cheese.
  3. In a large bowl, beat together eggs, sour cream, milk, mustard, salt and pepper.  Pour over potatoes.
  4. Bake until puffed and browned and no visible liquid egg remains, about 45 minutes.
  5. Garnish with onion and parsley.

Inn at Riverbend

125 River Ridge Dr. Pearisburg, VA 24134

540.921.5211 stay@innatriverbend.com

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