Home > CavenDishes > Breakfast > "Comfort Weekend" Egg and Potato Casserole

"Comfort Weekend" Egg and Potato Casserole




 SH Red Skin Diced WEB

Open in a printable format

Featuring Simply Homestyle Hearty Red Skin Diced Potatoes

2½ cupsSimply Homestyle Red Skin Diced Potatoes (750g)
¼ cupOlive Oil
¼ cupRoasted Red Peppers, chopped
¼ cupShallots, diced
¼ cupPlum Tomato, diced
1 pinchSalt
1 pinchPepper
1 pinchGarlic Powder
¼ cupGruyere Cheese, grated
8Large Eggs
¼ cupMilk
1 tbspFresh Basil, chopped



  1. Preheat oven to 325˚F. 
  2. In a mixing bowl combine the eggs, milk, gruyere cheese and basil. Whisk and hold. 
  3. Place Heart Red Skin Diced Potatoes and olive oil in a medium non-stick skillet or frying pan on the stove top over medium-high heat and cook for 4-5 minutes. 
  4. Add shallots and cook for 2 minutes. 
  5. Add tomatoes and roasted red pepper and cook for another 30-45 seconds. Remove from heat and season with salt, pepper and garlic powder. 
  6. Place the sautéed potato mixture into the casserole dish and top with the egg mixture. Gently stir to ensure all potatoes are covered in the mixture. 
  7. Place in the oven for 20 minutes or until the eggs have set.


Serves: 2-3