Cheesy Potato Breakfast Casserole with Cheddar & Tomatoes
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 2/3 cup sun-dried tomatoes, preferably oil-packed, sliced into thin strips
- 6 cloves garlic, minced
- 9 large eggs
- 3 tablespoons hot mustard
- 1 cup whole milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly cracked black pepper
- 2 cups shredded Cheddar cheese
- 6 cups (or 1 pound) shredded frozen potatoes
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Garlic (6 cloves)
- Onion, small (1)
- Potatoes, frozen (6 cups)
- Tomatoes, sun-dried (2/3 cup)
- Condiments
- Mustard, hot (3 tablespoons)
- Cooking & Baking
- Black pepper, freshly cracked (1/4 teaspoon)
- Salt (1 1/2 teaspoons)
- Dairy
- Butter, unsalted (1 tablespoon)
- Cheddar cheese (2 cups)
- Whole milk (1 cup)
- Refrigerated
- Eggs, large (9)
Preparation
Read recipe preparation on thekitchn.com
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Recipe Stats
Published March 7, 2012 (11 months ago).
333 people saved this recipe.
