Egg and Potato Casserole Recipe
"Breakfast Casserole Recipes"


Egg and Potato Casserole

5 medium potatoes, peeled and sliced thin
1/2 pound bacon fried crisp & chopped
1/2 green pepper, chopped
1/4 onion, chopped
1/2 dozen eggs, whipped
salt and pepper

Par boil potatoes for 15 minutes.

Spray casserole dish with pam, or grease bottom and sides with butter. Start with layer of potatoes and peppers, onions, bacon.

Pour whipped eggs over layers. Make sure egg mixture is evenly dispersed through the layers.

Bake in preheated oven, 325, for 30 minutes, or until eggs are firm.

Slice and serve.

Optional Cheese Sauce

3 cups milk, heated to boil.
2 oz sliced cheese; add to milk.
Stir till melted.

Mix 1/3 cup salad oil and 3 Tbsp flour to consistency of thick gravy. Add to cheese mixture very slowly until mixture thickens slightly. Simmer for two minutes. Add salt & pepper to taste.

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