When I meal plan, one night of the week is meatless/egg-based. This is a great habit to get into because it is healthy and budget friendly. I have nine spring chickens who started laying last month, and I collect around 7 eggs each day (find my very first egg story here!). Eggs for dinner is becoming more and more common for us and I couldn’t be more pleased.
I buy very little convenience food, but once in a while it is nice to have such foods on hand. This casserole uses Potatoes O’Brien which is cubed potatoes, onion, and green and red peppers in a frozen mix. Sure you could get all of that ready, but it makes this recipe super quick and easy when all of that prep is done for you. You can find Potatoes O’Brien in the freezer section near the french fries and tater tots. They are a pretty healthy option for convenience, too, which is always a plus.
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- 6 ounces Potatoes O'Brien (half of a 12 ounce bag, about 1½ cups), thawed
- 8 eggs
- ⅓ cup milk
- ½ tsp. salt
- ¼ tsp. pepper
- 1 cup cheddar cheese
- Preheat the oven to 350 degrees. Butter the bottom and sides of an 8x8 baking dish. Poor the thawed potatoes into the buttered dish. In a medium bowl whisk together the eggs, milk, and salt and pepper. Pour the egg mixture over the potatoes. Sprinkle the cheese evenly over the top of the casserole. Bake, uncovered, for 30-35 minutes until the center is set. Allow the dish to cool for 10 minutes before serving.
I just leave the potatoes on the counter for the afternoon to thaw them. I'm sure the microwave would work too. I've tried it with frozen potatoes and the texture is not as pleasing.