Some meals don’t need to be defined by the time of day they are served, just by their flavours.
Meals that can be swapped in at breakfast, lunch or dinner are some of my favourite to make. I think because there are so many breakfast/brunch dishes that are all about comfort food for me. Additionally, breakfast foods that I can eat before supper are usually easy to prepare and always enjoyable.
This easy potato, egg and cheese casserole was so easy to make it’s almost silly. By using left over potatoes from your previous night’s supper, you save even more time. You can find more great cheese recipes over at the Kraft site too!
I’ve used a few of my choice egg combinations – roasted red peppers and olives – but you can easily swap in spinach, broccoli, fresh tomatoes or other of your favourite veggie choices.
Enjoy!
Ingredients:
8 eggs
1/2 cup milk
1/3 cup chopped green onions
1/3 cup chopped olives
1/3 cup roasted red peppers
1 cup Cracker Barrel Cheddar Cheese, shredded
1 – 1.5 cups thinly sliced, cooked* potatoes
Salt and Pepper
Directions
1- Line cooked potatoes up in the bottom of an 8 x 8 casserole dish.
*If you don’t have any already cooked, microwave sliced potatoes in the casserole with a splash of water for about 10 minutes until soft or boiled them until soft.
2- In a bowl, whisk the eggs, milk and some salt and pepper until well blended. Use an immersion blender if you really want it to be mixed well.
3-On top of the potatoes, sprinkle the red peppers, olives and onions. Add black pepper.
4- Pour the egg mixture on top of everything.
5- Top the entire dish with shredded cheese.
6-Bake at 350 degrees for about 30 minutes, or until the middle has set and cooked through.
7-Cut, serve and enjoy!
**
Disclosure: This post is part of my work as a Kraft What’s Cooking Contributor. The opinions and thoughts are my own, but I am compensated for sharing my recipes with you!
