Potato and Egg Dinner Bake

Potato and Egg Dinner Bake

Potato and Egg Dinner Bake

Potatoes USA
Breakfast for dinner is one of our favorite things. Just whip together this veggie filled red potato-and-egg casserole and pop it in the oven.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Breakfast
Servings 6

Ingredients
 

  • ¾ Pound Alsum red potatoes cut into 1/2-inch cubes
  • ½ Cup Red bell pepper chopped
  • ½ Cup Zucchini chopped
  • ¼ Cup Green onions sliced
  • 2 Cups Coarsely shredded 2% or regular sharp cheddar cheese
  • 8 Eggs
  • 3 Tablespoons Flour
  • ¾ Teaspoon Baking powder
  • 1 Teaspoon Garlic salt
  • 1 Cup Low-fat cottage cheese

Instructions

  • Preheat oven to 350°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.