Potato & Egg Casserole
Yield
servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 3 | tablespoons |
bacon drippings
|
*
|
| ½ | cup |
american cheese
rated |
|
| 4 | large |
eggs
|
|
| ¾ | cup |
evaporated milk
undiluted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1.3 | ml |
nutmeg
|
|
| 45 | ml |
bacon drippings
|
*
|
| 118 | ml |
american cheese
rated |
|
| 4 | large |
eggs
|
|
| 177 | 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.
