Potato Breakfast Cassarole

I made this over the fourth of July, It received such a good response from my Instagram story that I am posting it today. I know, I am a day late posting with the holiday. Sorry about that. I feel bad that I am posting two potatoes in a row, but Instagram asked for it so here you go. I love this breakfast recipe because it is easy and feeds a bunch of people. What more do you need for breakfast? Anything you can make while still drinking your first cup of coffee is a winner in my book. Make sure you are always in know by becoming a Junk Food Kids VIP and get sneak peeks of all my upcoming events and special recipes.

Makes 6 servings
Carbs 28.6g Protein 17.2g

I wanted to share with you the two events I have coming up you can sign up and reserve your book for the events. Both events have a limited number of books so get yours today.

Buy tickets at the links below.

My Launch Party Tickets

Lilly Pulizter Book signing and JDRF fundraiser Tickets

Hardback
Ebook

Ingredients
1 bag of frozen shredded potatoes (thawed) 20oz
1 can of cream of mushroom soup
2 cups Monterey jack shredded cheese
1/2 cup diced yellow onion
1/2 cup melted irish butter
1 tsp salt
small pat of butter to grease baking dish
6 eggs

My son recorded me making the dents in the potato casserole and putting the eggs on top. I love having kids in the kitchen. Family time is so important. Making family meals together is what make me the happiest.

Direction
Pre Heat oven to 350
Mix ingredients all together, reserving eggs and pat of butter. Use pat of butter to grease a 9 x 13 baking dish. Spread ingredients in dish evenly.
Bake for 35 mins. Remove from oven using a medium spoon make 6 indentions in the potatoes. Put an egg in each dent. Place back in the oven on the medium rack. Turn oven to broil hi. Watch eggs,
once cooked to the desired doneness remove from oven and serve.

Other Great Breakfast recipes for families.

Coffee Cake

Matcha Chia Pudding

Comments

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