¾teaspoonsaltdivided into (½ teaspoon and ¼ teaspoon)
¾teaspoonfreshly-ground black pepperdivided into (½ teaspoon and ¼ teaspoon)
Egg Mixture
5largeeggs
⅓cupmilk
⅓cupsour cream
½cupshredded cheddar cheese
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INSTRUCTIONS
Preheat oven to 375 degrees F (190°C). Brush the bottom of an 8x8 inch casserole dish with butter. Set Aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add ⅓ cup diced onions and sauté them for about 1-minute until soft. Add diced potatoes, diced green pepper, diced red pepper, freshly minced garlic, ½ teaspoon salt, and ½ teaspoon freshly-ground black pepper. Sauté for an additional 4-minutes until onions soften and veggies become tender. Transfer to the prepared casserole dish and spread it out evenly. Set aside.
In a medium-sized mixing bowl combine 5 egg yolks, ⅓ cup milk, ⅓ cup sour cream, ¼ teaspoon each - salt, and freshly ground black pepper. Pour this evenly into casserole dish. Sprinkle shredded sharp cheddar cheese on top.
Oven - Bake in a preheated oven for 30-35 minutes or until the eggs are firmly cooked.
Slow Cooker - Grease a 6-qt slow cooker with butter. Add everything in the exact same order. Sautéing veggies will improve their texture. Pour the egg mixture. Add shredded cheddar cheese. Cover and cook on low for 6-7 hours or on High for 2-3 hours.
Instant Pot - In a skillet cook veggies until softened. Grease a 6x4 inch cake pan with butter or non-stick cooking spray. Add the veggies and spread it out evenly. Pour the egg mixture evenly on top. Add water to the bottom of the instant pot. Place trivet inside. Place the cake pan on top of trivet. Cover with the lid and make sure the valve is set to sealing position. Pressure cook/manual for 20-25 minutes. Allow pressure cooker to release naturally. Open the lid, cut into slices and enjoy.
Video
Notes
Possible Variations
Add Bacon - You can always add Bacon (cut into 1/2 inch strips) and cook it over medium heat until it is golden brown and crispy. Remove it with a slotted spoon. Roughly chop and set it aside.
Add Hashbrowns - You can also use cubed and thawed hashbrowns to make this casserole.
Add Italian Sausages - Pre-cooked Italian Sausages can also be a great addition to this casserole.
IMPORTANT NOTE:Depending on your altitude this might take different amount of time to get cooked completely. If you see that your casserole is not cooked (check with a fork inserted at the center and see if the potatoes are tender) then cover with a foil and cook for an additional 10-15 minutes. For some it takes 40-minutes and for someone it might take 45 minutes. So, it's important that you check the doneness before increasing the time.
Nutrition
Nutrition Facts
Egg and Potato Casserole Recipe {NO MEAT}
Amount Per Serving
Calories 1361Calories from Fat 675
% Daily Value*
Fat 75g115%
Saturated Fat 32g200%
Trans Fat 1g
Polyunsaturated Fat 8g
Monounsaturated Fat 29g
Cholesterol 1037mg346%
Sodium 2582mg112%
Potassium 3049mg87%
Carbohydrates 112g37%
Fiber 12g50%
Sugar 23g26%
Protein 63g126%
Vitamin A 6699IU134%
Vitamin C 284mg344%
Calcium 842mg84%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
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