Sunday, September 18, 2011

Egg and potato casserole

Our family loves cheesy breakfast casseroles, and this is one of our favorites.  My muscle man dices and spices up some potatoes, and we throw together this yummy meal - good for any time of the day!

Egg & potato casserole:

2 1/2 cups seasoned, chopped potatoes (cooked)
1/4 cup chopped cooked bacon (optional)
2 cups shredded cheddar cheese
12 eggs
2 1/2 cups half-and-half
1 tsp. dijon mustard

Stir together potatoes, bacon, and cheese, then pour into 13x9 baking dish.
Whisk eggs, half-and-half, and mustard.  Pour on top of above ingredients.
Cover and refridgerate overnight.
Bake at 350 degrees for about an hour, until eggs are set up.
We like ours with salsa on top!

Can't resist a few action photos - this casserole was a team effort!

Dice muscle man dice!

I pause for a little forearm muscle admiration...

one last peek...
a close-up:

Ready for the oven:

So good we ate it all up - without pausing to take a picture.

Signing off with some egg eating dialogue from a movie classic, Cool Hand Luke.

Luke: I can eat fifty eggs.
Dragline: Nobody can eat fifty eggs.
Society Red: You just said he could eat anything.
Dragline: Did you ever eat fifty eggs?
Luke: Nobody ever eat fifty eggs.
Prisoner: Hey, Babalugats. We got a bet here.
Dragline: My boy says he can eat fifty eggs, he can eat fifty eggs.
Loudmouth Steve: Yeah, but in how long?
Luke: A hour.
Society Red: Well, I believe I'll take part of that wager


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