Egg and Potato Casserole
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Egg and Potato Casserole

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Level

-

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Cooking

35 min

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Preparation

10 min

Ingredients

Servings

6
Eggs
(large)
6
Ground Black Pepper
34 tsp
Salt
34 tsp
Vegetable Mixture
Olive Oil
1 tbsp
Medium Green Capsicum (diced)
1
Medium Red Capsicum (diced)
1
Medium Yellow Capsicum (diced)
1
Onion
(Small Brown, finely chopped)
1
Medium Russet Potatoes (cut into small 1.5 - 2cm cubes)
2
Ground Black Pepper
34 tsp
Salt
34 tsp
SmartChoice Shredded Cheese - Red & White Cheddar
1 packet

How to cook

Prepare the vegetable mixture

  • Preheat the oven to 180°C. Lightly grease a deep-pan casserole dish with butter and set aside.
  • Heat oil over medium heat in a large skillet. Sauté onions for 1 min, then add the capsicums, russet potatoes, ½ teaspoon of salt, ½ teaspoon black pepper and continue to do so for another 4 mins until the onions are lightly browned, soft and tender.
  • Transfer the vegetable mixture to the greased casserole dish. Ensure that it is spread out evenly.

Prepare and pour in the egg mixture to bake!

  • Beat the eggs together with the remaining salt and black pepper. Pour the egg mixture evenly over the vegetables in the casserole dish, then sprinkle the shredded cheese on top before baking.
  • Bake for 35 - 40 mins, or until the eggs appear to be firm and fully cooked and the cheese has melted nicely.
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