German Potato Breakfast Casserole
PREP TIME: 20 MINUTES |
COOK TIME: 30 MINUTES
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Ingredients
- 2 cans (15 ounces each) READ German Potato Salad
- 8 large eggs
- 1/2 cup light cream
- 1/4 teaspoon black pepper
- 1/4 teaspoon sea salt
- 1 cup shredded Cheddar cheese
- 1/2 bell pepper, thinly sliced
- 3 scallions, diced
Directions
Makes 8 servings.
- Preheat oven to 350°F.
- Drain two cans of potato salad well, until most of excess moisture is removed. Do not rinse.
- Spray bottom and sides of 10-inch cast iron skillet (or similar baking dish) with nonstick cooking spray. Spread potato salad evenly into skillet.
- Whisk eggs, light cream, pepper and salt together vigorously in medium mixing bowl until all egg whites have been whisked smooth.
- Fold in cheese. Spread egg and cheese mixture evenly over potatoes. Place bell pepper slices, one by one, along top of the egg mixture then sprinkle with diced scallions.
- Bake, uncovered, 30 to 35 minutes or just until cooked through. Cover with aluminum foil for last 5 to 10 minutes if top is browning too quickly.
