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Potato & Egg Casserole

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Submitted by lowie

YIELD

servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

4 4
MEDIUM MEDIUM POTATOES
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML NUTMEG
3 45
TABLESPOONS ML BACON DRIPPINGS *
½ 118
CUP ML AMERICAN CHEESE
rated
4 4
LARGE LARGE EGGS
¾ 177
CUP ML EVAPORATED MILK
undiluted

Directions

Peel potatoes; slice thinly.

Sprinkle potatoes with salt, pepper and nutmeg.

Heat bacon fat in a skillet; add potatoes and cook until browned and tender, stirring frequently.

Spread potatoes evenly in a greased 1-quart casserole; sprinkle with cheese.

Break eggs carefully over cheese; cover with cream.

Bake in preheated 350℉ (180℃) F oven 15 to 20 minutes, or until eggs are set.

Serve at once.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 270g (9.5 oz)
Amount per Serving
Calories 340 37% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 231mg 77%
Sodium 1074mg 45%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 12%
Sugars g
Protein 31g
Vitamin A 8% Vitamin C 21%
Calcium 26% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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