Egg Casserole
A fill-in-the-blank template for an easy Egg Casserole so you can choose your favorite flavor combination. Make it however you want!
Ingredients
- 1 pound Meat of Your Choice
- 20 ounces Frozen Shredded Potatoes of Your Choice
- 10 Eggs
- 1 cup Whole Milk
- 1 cup plain Greek Yogurt
- 1/4 t Salt
- 1 cup Cheese shredded or crumbled
- Black pepper to taste
- Non-Stick Spray
Instructions
- Preheat oven to 375. Prep a 9" x 13" glass baking dish with non-stick cooking spray. Add the potatoes to the dish in an even layer & set aside while oven preheats.
- Start by cooking your chosen meat (likely by pan frying on the stove, but the method you choose is up to you). Set meat aside when ready.
- When oven is preheated, bake potatoes for 10 minutes. Remove when done & set aside.
- If using vegetables that you want to soften first, cook in the same pan as the meat for a few minutes after the meat is done.
- Whisk together the eggs, milk, Greek yogurt, 1/4 t salt, & any other seasonings you have to add. Whisk well, until the yogurt is smooth & you see no lumps.
- Evenly distribute the meat & veggies over the potatoes. Add your cheese on top. Finally, pour the egg mixture evenly over the pan. If needed, use a fork to flatten the filling out to submerge as much as possible below the eggs.
- Bake for 30-35 minutes, until the eggs are totally set. Let sit for at least 5 minutes before digging in.
- Enjoy!
Notes
This casserole can be prepared the night before & refrigerated overnight. Follow the instructions until the final bake. Cover & refrigerate overnight. Remove from fridge & let warm up for at least 30 minutes before baking. The final bake time may be longer than 30-35 minutes depending on how warm the casserole is when it's put in the oven.