Wednesday, August 3, 2011

Baked Eggs and Potato Breakfast Casserole

I have made this a couple times for my family and everyone really likes it.  It is a great, filling breakfast!  It is also great without the eggs on top and served as a breakfast side dish.  I have made this dish using all sour cream and it is fine and also with all plain yogurt.  Our favorite is with a combination of both.  -Kristin

1/2 c. plain yogurt
3/4 c. sour cream
2 T. flour
1 1/2 - 2 c. cheddar cheese, shredded
1/2 c. melted butter
1 1/4 t. salt
1/2 t. pepper
1/4 t. nutmeg
32 oz. package thawed hash browns
8 eggs
  • Preheat oven to 400 and grease a 9x13 dish.
  • Combine the sour cream, yogurt and flour in a large bowl.  Then mix in the rest except the eggs.  
  • Spread into the prepared baking dish.
  • Bake 30 minutes.
  • Remove from oven and with the back of a spoon make 8 indentations.  Crack an egg into each hole.
  • Bake 22-28 minutes more until eggs are to your desired liking.

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