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

Course Breakfast, Casserole
Cuisine Continental

Servings 10 servings
Calories 4028.7 kcal

Ingredients

  

  • 6 potato
  • 8 eggs
  • 1 teaspoon(s) seasoning salt, to taste
  • 16 tablespoon(s) margarine
  • 16 ounce(s) 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 minutesPREP TIME 45 Min COOK TIME 30 Min READY IN 1 Hr 15 Min.

Nutrition

Calories: 4028.7kcalCarbohydrates: 238.1gProtein: 86.22gFat: 290.76gSaturated Fat: 99.4gCholesterol: 1629.44mgSodium: 4003.64mgFiber: 22.86gSugar: 29.52g

Keyword Eggs, Potato
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