ITALIAN POTATO & EGG CASSEROLE
This wonderful recipe is a favorite at Rachel's Bed & Breakfast.
Reproduced with permission. Serves 8 to 10
|6 Large||Potatoes (boiled)||6 Large|
|1/2 cup||Chopped onions||125 mL|
|1/2 tsp||Dried basil||2 mL|
|1/4 tsp each||Salt & Pepper||1 mL each|
|1 tbsp||Italian spaghetti seasoning (Presti's)||15 mL|
|1 cup||Mozzarella cheese (shredded)||250 mL|
|1/2 cup||Cheddar cheese (shredded)||125 mL|
|1 lb||Bacon or sausage (crumbled)||450 g|
|8 to 10||Eggs (well beaten)||8 to 10|
|3 tbsp||Bacon grease||50 mL|
|Non stick pan spray|
Spray casserole dish with non-stick spray. Layer potatoes in bottom of dish. Crumble bacon over top of potatoes. Next sprinkle Mozzarella cheese over bacon chips.
In separate bowl mix eggs and water (like for scrambled eggs). Pour egg mixture into casserole dish. Egg mixture should cover all other ingredients. (If not, add another beaten egg or 2). Bake at 400 ° for approximately 40 minutes. Be sure dish is done in the middle. It will bake up puffy. Remove from oven and sprinkle with cheddar cheese. Serve pipping hot. Makes 8-10 servings.