The Best Oven-Baked Egg Casserole for Breakfast

Votes: 1

How to Make - The Best Oven-Baked Egg Breakfast Casserole

Time: 2 hours 35 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 564, total fat 41 G., saturated fats 16 G., proteins 24 G., carbohydrates 34 G., fiber 2 G., cholesterol 303 mg, sodium 947 mg, sugar 3 G.

Pre-made ingredients like frozen shredded potatoes, store-bought puff pastry, and uncooked pork cutlets make this egg casserole perfect for breakfast. The combination of thick sour cream, heavy cream, and two types of cheese with vibrant bell peppers and green onions imbues it with rich flavor. It's the perfect dish for a holiday or just a Sunday morning.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g raw pork cutlets or meatballs (minced meat with spices)
0.5 cup sour cream
0.5 cups heavy cream
1 teaspoon ground mustard seeds
1 teaspoon garlic salt
0.5 tsp coarse salt
12 large eggs
0.5 tsp freshly ground black pepper
2 cups frozen shredded hash brown potatoes, thawed
110 g cheddar, grated (about 1 cup)
110 g marbled cheese, grated (about 1 cup)
Half a medium red bell pepper, finely diced (about 1/2 cup)
4 green onions, thinly sliced (about 1/2 cup)
1 layer (220 g) puff pastry, defrosted
Cooking spray

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: minced sausage, potato, sweet pepper, cheddar cheese, green onions, eggs, sour cream, cream, mustard seed

Cooking the dish according to the recipe:

Preheat oven to 350°F (160°C). Spray a 9 x 13-inch baking dish with cooking spray.
Heat a large skillet over medium-high heat. Add the patties and cook, breaking up any lumps and stirring with a wooden spoon, until no longer pink and browned in spots, about 5 minutes. Remove from heat.

In a large bowl, combine the sour cream, heavy cream, ground mustard, garlic salt, coarse salt, black pepper, and eggs. Add the fried ground beef, grated potatoes, both cheeses, bell pepper, and green onions (reserve 2 tablespoons of green onions for serving). Stir to distribute the ingredients evenly.
On a lightly floured work surface, roll the dough out in one direction to form a rectangle and press it into the bottom of the prepared baking pan. Prick the dough with a fork to create even holes throughout. Spoon the egg mixture over the dough and spread it evenly across the pan.
Cover with foil and bake for 40 minutes. Remove the foil. The egg should be slightly set but still moist. Return to the oven and bake, uncovered, until completely set and golden brown on top and sides, 20-25 minutes.
Let the casserole rest for at least 10 minutes. Sprinkle with the remaining green onions and serve the egg casserole warm or at room temperature.

Categories:

recipe / Breakfast / Calorie content of prepared meals / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / Potato dishes / Potato gratins and casseroles / Food Network - recipes

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