Eggy Cheesy ConFusion Casserole Recipe - Allrecipes.com
Eggy Cheesy ConFusion Casserole Recipe
  • READY IN 55 mins

Eggy Cheesy ConFusion Casserole

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins

Footnotes

  • Cook's Note:
  • You substitute the eggs with 1 1/2 cups egg substitute (such as Egg Beaters®).
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Reviews More Reviews

Sep 29, 2012

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

 
May 23, 2013

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.

 

5 Ratings

Apr 06, 2013

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!

 
Apr 26, 2014

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.

 

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Nutrition

  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 201 mg
  • 67%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 429 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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