Eggy Cheesy ConFusion Casserole recipe

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Ingredients

cooking spray
1 (20 ounce) package frozen diced potatoes (such as Simply Potatoes®), thawed and drained
½ teaspoon ground black pepper
6 eggs
1 cup shredded Italian cheese blend
½ onion, diced
½ cup pico de gallo salsa, drained
½ teaspoon ground black pepper
1 teaspoon Greek seasoning
½ teaspoon cayenne pepper

Nutrition Info

221.2 calories
carbohydrate: 19.9 g
cholesterol: 178.5 mg
fat: 10.3 g
fiber: 1.7 g
protein: 12.1 g
saturatedFat: 4.9 g
servingSize: -
sodium: 428.9 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.

  2. Spread potatoes into the prepared baking dish, sprinkle with 1/2 teaspoon black pepper.

  3. Mix eggs, Italian cheese blend, onion, pico de gallo, 1/2 teaspoon black pepper, Greek seasoning, and cayenne pepper together in a bowl, pour over potatoes.

  4. Bake casserole in the preheated oven until lightly browned and eggs are set, about 40 minutes.

Recipe Yield

6 servings

Recipe Note

This is an eggy, cheesy breakfast casserole with an identity crisis. Is it Italian, Greek, Tex-Mex? Who cares. It tastes great. It has the standard ingredients of eggs, cheese, and hash brown potatoes seen in most breakfast casseroles. However, it is a fusion of different spices from cuisines around the world which are added to the traditional American breakfast casserole. It can be made ahead, refrigerated overnight, and then put in the oven the next morning. Add bacon, sausage, or ham for a hearty breakfast dish.

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