Potatoes, onions and more.
Potato and Egg Dinner Bake
Description
Breakfast for dinner is one of our favorite things. Just whip together this veggie filled potato-and-egg casserole and pop it in the oven.
Ingredients
| 3⁄4 | Pound | Red potatoes, cut into 1/2-inch cubes |
| 1⁄2 | Cup | Each: chopped red bell pepper and zucchini |
| 1⁄4 | Cup | Sliced Green onions |
| 2 | Cup | Coarsely shredded 2% or regular sharp cheddar cheese |
| 8 | Eggs | |
| 3 | Tablespoon | Flour |
| 3⁄4 | Teaspoon | Baking powder |
| 1 | Teaspoon | Garlic salt |
| 1 | Cup | Low-fat cottage cheese |
Instructions
Preheat oven to 350 degrees F and spray an 11 X 7-inch casserole dish with nonstick cooking spray. Spread potatoes, pepper, zucchini, green onions and cheddar cheese into prepared pan. In a separate bowl, whisk together eggs, flour, baking powder and garlic salt. Stir in cottage cheese and pour into prepared dish; stir lightly. Bake for 45 minutes or until eggs are puffed, golden brown and set in the center.
Summary
| Yield | |
|---|---|
| Source | Photo and recipe courtesy of Potatoes USA |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Recipes | Breakfast |