Recipe by Occasional Cooker
"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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1 (20 ounce) package
frozen diced potatoes (such as Simply Potatoes®), thawed and drained
ground black pepper
shredded Italian cheese blend
pico de gallo salsa, drained
I really liked the seasonings in this.. quite tasty. A friend had some home grown mild peppers so I threw in one of those and I used egg beaters. I added a little salt and a lot of cracked rainbow peppercorns because I am a pepper freak. I'll make this again. Next time I'll add a bit more egg
This was very tasty. I used 2 whole eggs and 4 egg whites. I also used only half of the cheese. It was very good though it did take about 46 minutes to cook! Very easy too. I omitted the onion because there was onion in the pico de gallo. I will be making this one again! Thanks for sharing!
Easy to prepare. I used more eggs and let it cook about 15 minutes longer until it was not runny. Easy to change ingredients if you want different flavors depending on your needs.
I used Mexican cheese blend instead of Italian . It should be cooked an hour instead of 40 min. as potatoes do d not seem done enough.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggy Cheesy ConFusion Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 92
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