Need a potato/breakfast recipe

I have to bring a 9 x13 size potato-casserole type thingie to my next MOPS meeting. It can have eggs or meat but no cheese. Does anyone have something they can recommend?

Re: Need a potato/breakfast recipe

I have to bring a 9 x13 size potato-casserole type thingie to my next MOPS meeting. It can have eggs or meat but no cheese. Does anyone have something they can recommend?

no cheese? por que no queso?? that just seems wrong!

Re: Need a potato/breakfast recipe

D'oh!!! Where's that head-smacking smilie? It's supposed to read:

Yes to eggs and/or cheese
No to meat

Sorry

Re: Need a potato/breakfast recipe

phew! now I know your friends have not lost their minds. I don't have any suggestions, but would love to hear other's suggestions b/c I'll probably make it too.

Re: Need a potato/breakfast recipe

I had a good recipe for a potato-gruyere casserole but I returned the darn book to the library before I copied it.

[DCJenn]

Re: Need a potato/breakfast recipe

I will forward your request to my mommy. Hold on for the responses.

She is the strata queen.

Jenn

[Vishenka69]

Re: Need a potato/breakfast recipe

I make these in pans but you can do a casserole as well. Cube and start frying potatoes, while they're cooking dice whatever veggies and/or mushrooms you like (bell peppers, onions, scallions, anything that you'd throw into an omlette) and scamble 10-12 eggs. When the potatoes are about half way done, add veggies/shrooms, season, stir, transfer to casserole dish and pour the eggs. Pop into the oven for about 20-30 minutes at 350. Just before pulling the casserole out, sprinkle cheese on top and leave in the oven for about 5 minutes to melt.

[DCJenn]

Re: Need a potato/breakfast recipe

From mom:

These Potatoes - Easy

1 bag frozen diced potatoes
1 pint sour cream
2 cans cream of potato soup
8 oz shredded cheddar cheese

Mix together, pour into a greased 9 x 13 pan. Sprinkle some grated
parmesan on top and bake about 1 1/2 hours at 300.

Spinach Strata

8 slices firm white bread
4 oz shredded mozarella
10 oz pkg frozen spinach, thawed and drained
1 tbs butter or margarine
2 C milk
6 lg eggs
1/2 C fresh basil leaves (don't think I ever used that much - or
maybe a tsp of dried)
1/2 tsp salt
1/4 tsp pepper

This makes enough for an 8 x 8 pan, so double for 9 x 13.

Place 4 slices bread in bottom of pan, top with 1/2 cheese, spinach,
then remaining cheese.
Butter remaining bread slices, place on top in dish, buttered side up.
Mix eggs, milk, basil, s&p in bowl. Pour over dish. Prick all over
and press down so all mixture is absorbed.
Refrig for at least an hour, up to overnight.
Bake 350 for 1 hour or until knife inserted in center comes out clean.

Tomato and Spinach Strata

10 oz pkg spinach thawed and drained
2 14 oz cans diced tomatoes, drained and divided (I've used stewed
also - good!)
16 slices firm white bread, cut in half
2 1/2 C milk
1/ 4 tsp salt
1/4 tsp fresh pepper
5 lg eggs
3/4 C grated jarlsburg cheese

Recipe calls for 3 garlic cloves to be cooked and added to spinach,
but I don't like garlic in the morning, so have always omitted.

Spread one can tomatoes in bottom of 9 x 13 baking dish.
Arrange 1/2 bread slices on top of tomatoes
Top with one can tomatoes, spinach and remaining bread slices
Combine milk, eggs and seasoning. Pour over dish. Sprinkle with
cheese.
Refrig at least 8 hours.
Bake 375 one hour or until done.

NOTE: I always add some dry mustard to the egg mixtures of both of
these stratas for a little more flavor. Also, have added some sauted
onion.

Egg and Sausage Bake Without the Sausage

9 eggs
3 cups milk
1 1/2 tsp dry mustard
1 1/2 tsp salt (I don't use that much)
dash pepper
12 slices white bread, crusts removed and cubed
1 1/2 C grated cheddar cheese.

You can add peppers, onions, mushrooms, asparagus, broccoli, etc. to
this recipe. If you add fresh mushrooms, add just before baking
because they cause discoloration.

Mix everything together in a big bowl. Put into 9 x 13 pan. Bake
350 for an hour until done. This also can be done the night before
and refrigerated, covered.

Best bread to use is Pepperidge farm white, but not the thin sliced.


Those Potatoes

Figure a potato per person.

Parboil about 6 or 8 potatoes.
Peel and grate (food processor makes it a snap)
Pour into greased pan.
Cover with 1/2 and 1/2 or table cream. Dot with butter. Sprinkle on
some salt and pepper and if you want to make it pretty, some chives.
Bake for at least an hour, or until potatoes are cooked through and
crispy on top. Can be fixed ahead.

Re: Need a potato/breakfast recipe

thanks be to mommy! YUM!

Re: Need a potato/breakfast recipe

Thanks to all!

Re: Need a potato/breakfast recipe

when i've made something like that, it's about 1 lb bulk sausage.

good luck Laura! I'd take you any day -- your IL's are nutty!

[DCJenn]

Re: Need a potato/breakfast recipe

I think she uses a pound, as for Jarlsberg- tell them that it's swiss.

Can't hide the spinach though...

Jenn

Re: Need a potato/breakfast recipe

A person who doesn't feel like spending the weekend with her demanding in-laws?

You could put the spinach in just to enjoy the reaction.

[PrincessFiona]

Re: Need a potato/breakfast recipe

The spinach strata recipe looks yummy....I'm going to make it this w/e too. mmmmmmm

Kris