Egg n’ Potato Casserole

Posted on August 14, 2011


This is a fabulous dish that feeds a crowd.  I especially like it because you assemble it the night before and just pop it in the oven when you get up.  It is perfect for special occasions and brunches.  It is great for Christmas because you can have it cooking while you check out your stockings, and then you can serve a good breakfast before the day gets away from you.

½  medium onion, finely chopped

1 T butter

3 cups cold, cooked potatoes cut into small cubes (use leftover baked potatoes)

4 oz can diced green chilies, drained

1 cup cottage cheese

1-2 cups any kind or cheese, like cheddar, jack, or even pepper jack

10 eggs, lightly beaten

1 tsp salt

¼  tsp pepper

pinch of nutmeg

You can add chopped ham, canadian bacon, cooked bulk sausage, or chopped leftover sausage links.  If you add the salty meat, decrease the salt by 1/3.

Sauté the onion in butter.  Mix all ingredients together in a large bowl.  Pour into a greased 9 x 13 pan, cover with foil, and keep in the fridge overnight.  In the morning bake at 350 for about 45 minutes to an hour, or until set in the middle and lightly browned.  Excellent with salsa, chili sauce, or my favorite, Zucchini Salsa.

I have assembled it and baked it right away and it works fine that way too.


Posted in: Breakfast