Recipes

Potato and Egg Casserole

One potato, two potato, three potato, four. Get ready to put those potatoes plus more to good use. This creamy casserole is eggs-actly how you’ll want to start off the morning. Easy does it!
Print Recipe
Pin Recipe

Course Breakfast, Brunch, Casserole
Cuisine Continental

Servings 10 servings
Calories 3998.01 kcal

Ingredients

  

  • 6 potatoes
  • 8 eggs
  • 1 dash(es) salt, to taste
  • 1 cup(s) margarine
  • 2 cup(s) container sour cream

Instructions

 

  • Preheat oven to 350 degrees.
  • Bring a large pot of salted water to a boil.
  • Add potatoes and cook until tender but still firm, about 15 minutes.
  • Drain, cool, peel and slice.
  • Place eggs in a saucepan and cover with cold water.
  • Bring water to a boil and immediately remove from heat.
  • Cover and let eggs stand in hot water for 10 to 12 minutes.
  • Remove from hot water, cool, peel and slice.
  • In a 9×13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
  • In a small saucepan over low heat, melt margarine with sour cream.
  • Pour over potatoes and sprinkle lightly with seasoning salt.
  • Bake in preheated oven for 30 minutes.
  • PREP TIME 45 Min COOK TIME 30 Min READY IN 1 Hr 15 Min.

Nutrition

Calories: 3998.01kcalCarbohydrates: 245.1gProtein: 81.94gFat: 305.77gSaturated Fat: 90.33gCholesterol: 1580.84mgSodium: 2392.66mgFiber: 22.86gSugar: 29.2g

Keyword Eggs, Potato
Tried this recipe?Let us know how it was!