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Eggy Cheesy ConFusion Casserole

Eggy Cheesy ConFusion Casserole

Name: Eggy Cheesy ConFusion Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
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

Rating: 4.63 stars

8 Ratings
7 Reviews
6 Photos

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.

By Occasional Cooker

Gallery

Recipe Summary

prep:

15 mins

cook:

40 mins

total:

55 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

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

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Step 2

Spread potatoes into the prepared baking dish; sprinkle with 1/2 teaspoon black pepper.
Step 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.
Step 4

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

Cook's Note:

You substitute the eggs with 1 1/2 cups egg substitute (such as Egg Beaters(R)).

Nutrition Facts

Per Serving:

221 calories; protein 12.1g; carbohydrates 19.9g; fat 10.3g; cholesterol 178.5mg; sodium 428.9mg. Full Nutrition

Reviews (7)

Most helpful positive review

Linda T

Allstar

09/29/2012

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 Read More

Helpful

(19)

Most helpful critical review

MrsMcLean

05/12/2016

I didn't love this. I thought the ratio of eggs to potatoes was off / too many potatoes. I'd prefer more eggs. The Greek seasoning was also a little much for my taste. If I made again I'd probably reduce the seasoning and add some sausage to make more of a breakfast casserole out of it. Read More

8 Ratings

5 star values: 6
4 star values: 1
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Linda T

Allstar

09/29/2012

Helpful

(19)

Allison S.

04/06/2013

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! Read More

Helpful

(8)

Tracey Martin

05/23/2013

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. Read More

Helpful

(7)

puppypen

04/26/2014

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. Read More

Helpful

(4)

loddiecheftress

03/13/2016

OMG! This was awesome! Needed something to make for guests this morning had all the ingredients & added fresh chopped basil and it was amazingly good! Don't forget to serve with fresh fruit on the side. Read More

Helpful

(2)

Priti Chandra

09/10/2015

turned out superb..I ultimately did my own thing and added boiled slices of potatoes..added ham bacon and spices sausages..added a bit of overcooked rice along with feta cheese dill mint parsley and some salsa along with some Tabasco for heat element...whisked it well with eggs and baked it for 40minutes..added parmesan on top with sprinkling of pepper. loved it... and saving this recipe for keeps Read More

Helpful

(1)

MrsMcLean

05/12/2016

Back to Eggy Cheesy ConFusion Casserole

All Reviews for Eggy Cheesy ConFusion Casserole

- of Reviews

Eggy Cheesy ConFusion Casserole

Servings Per Recipe: 6
Calories: 221.2

% Daily Value *

protein: 24 %

carbohydrates: 6 %

dietary fiber: 7 %

sugars:

fat: 16 %

saturated fat: 24 %

cholesterol: 60 %

vitamin a iu: 9 %

niacin equivalents: 25 %

vitamin b6: 10 %

vitamin c: 14 %

folate: 7 %

calcium: 19 %

iron: 10 %

magnesium: 8 %

potassium: 10 %

sodium: 17 %

thiamin: 12 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Eggy Cheesy ConFusion Casserole

1 of 7

All Reviews

Linda T

Allstar

09/29/2012

Helpful

(19)

Allison S.

04/06/2013

Helpful

(8)

Tracey Martin

05/23/2013

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.

Helpful

(7)

puppypen