Egg and Potato Casserole

I don’t do food early in the morning. The best I can manage, if someone is wanting something cooked in the vicinity of breakfast, is brunch. Or maybe oatmeal. We do, however, love breakfast for dinner. It’s what Ruby requested for her birthday dinner.

Egg and Potato Casserole

  • 8 eggs
  • 20 oz hashbrowns (I got a package on sale for 99 cents. You can grate a couple of potatoes if you like.)
  • 1/2 white onion chopped
  • 1 cup milk
  • salt, pepper, spices as desired (I used dill…parsley would be good, maybe garlic powder)

Crack the eggs into a big bowl and scramble. Add the rest of the ingredients and mix it all up. Grease a 9X12 or two loaf pans and fill with the mixture. Cook at 350 until set in the middle. Mine took about 40 minutes in two loaf pans. Keep a close eye, overcooked eggs are not good. I like the loaf pans, because it slices up nice.


More recipe Friday here.


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