Egg and Potato Casseroles
Individual breakfast casseroles are great for families when people eat at different times. Just leave them in the fridge with a note about how to bake them.
INGREDIENTS | SERVES 8
- 6 russet potatoes, peeled and sliced
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 8 hard-cooked eggs, sliced
- 4 Chicken and Apple Patties, cooked and crumbled
- 1¼ cups grated, dairy-free soy cheese
Bring a large pot of water to a boil. Cook sliced potatoes until tender but still firm, about 10–12 minutes. Drain well and let cool.
Grease eight (10-ounce) custard cups with oil. In small skillet, heat vegetable oil over medium heat. Add onion; cook and stir until tender, about 5 minutes.
Layer potatoes, eggs, onion, and Chicken and Apple Patties in prepared custard cups. Top with cheese. Cover and refrigerate for 2 days, or bake immediately.
To bake, preheat oven to 350ºF. Bake casseroles 15–20 minutes, until hot. Add 5–10 minutes baking time for refrigerated casseroles.
Fat: 15.09 grams
Saturated Fat: 3.20 grams
Carbohydrates: 35.27 grams
Sodium: 367.58 mg
To make hard-cooked eggs, place eggs in cold water to cover. Place pan over high heat and bring to a boil; boil hard for 1 minute. Cover pan, remove from heat, and let stand for 15 minutes for large eggs. Run under cold running water until eggs feel cold to the touch. Tap eggs on side of pan under water, then peel. Store in refrigerator for 3 days.