This Breakfast Dish Will Knock The Socks Off Your Guests
Argo cornstarch, Arm & Hammer baking soda, baking powder, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Clabber Girl, College Inn, Cool Whip, domino brown sugar, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, Kraft whipped topping, land o lakes butter, McCormick spices, Morton salt, Nilla wafers, Oak Farms milk, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil
You may not want to share – it’s THAT delicious!
I absolutely love a good breakfast meal. And if it’s something I can make in advance so it’s just waiting for me warm in the oven, well, that’s even better! I love this dish because it’s a play on quiche, but with a little more oomph and much more simple to make. Anything that’s simple to make is a winner in my book!
Speaking of simple, did you ever have that activity at school where you had to drop an egg from a tall height without it breaking? The task of the student is to come up with a way to prevent the egg from breaking. How is it that an activity that seemingly is super simple is yet, so far from simple! I remember breaking many eggs while I tried to craft together the perfect device.
Well, you don’t have to worry about this meal being difficult at all! It’s one of the easiest breakfast dishes I’ve made, and I love how it makes my morning routines so much easier, too. Give this one a try and I doubt you’ll ever want to go back to oatmeal again!
Recipe and photo courtesy of Center Cut Cook.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Use butter and flour to layer in your dish prior to adding the mixture to prevent the final dish from sticking.
26 Comments
Where’s the recipe for the item pictured? It certainly isn’t showing?
There’s a comment that is written in red that says NEXT PAGE. for recipe and ingredients
Go directly below the very first picture on the front of your Facebook…there is a recipe site.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Next Page »
But “next page”.
I am looking for the recipe I saw p0ssted a couple of days ago. It had sliced potatoes, ham, heavy cream, half and half, onion.
Any chance you were looking for scalloped potatoes with ham? There’s a site that I like to use as well. It even has photos and used it to save my recipes. All I did was create my acocunt and that’s it. Have lots of recipes. Hope this helps and good luck!
Why? I letf my comment above.
Bacon SPLATTERS all over oven. Do you clean oven every time you cook Bacon in it?
I’ve never had a problem with bacon splattering all over my oven.
Never had my bacon splatter in the oven
Thinking of making this yummy sounding recipe for my cousin’s brunch. Thank you for posting
can u substitute something else for the cottage cheese?
I was wondering that too. Maybe whipped cream cheese.
Ricotta.
Shred potatoes after theyre baked? I dont understand. Help pleas
My thought also. I think it should read “two large BAKING potatoes.” Shredding an already baked potato would be quite difficult.
Funny how we all interpret differently! I got a baked potatoe baked, cooled and shredded as the instructions. I wonder which if us is reading it correctly now?! ?♀️
Shred raw bakiing potato. Ot substitute the alteady shredded ones in the freezer section of your supermarket.
If it’s twice baked you bake the potatoes – then scopp out the potato and then combine. To combine I’d use a mixer. Saw it mentioned on Foodnetwork – they added bacon, sour cream, cheddar cheese and green onion. Looked really yummy! I have another recipe using frozen potatoes – their rich but good.
Could you use frozen shredded potatoes “thawed” instead of the baked potatoes cooked, cooled and shredded? Seems like it would be hard to grate a cooked baked potato. Won’t it crumble?
Go to the very front page of your FACEBOOK and directly below the picture is the recipe website…very easy to get there…just back yourself out!!!
Could you use ricotta cheese rather than cottage chees? Also how would this be if you made it the before & bake in the morning?
HOW MANY DOES THIS RECIPE SERVE???????
I wish someone who has successfully made this would comment on the potato question. You cannot shred an already baked potato. If you shred raw ones, do you then pre-bake the potato before putting it into the casserole? How?
Well I just made 2 casseroles of this to freeze. I baked the potatoes yesterday and then put them in the frig. Today they shredded fairly easily. I hope this freezes well. Gotta feed a large group the day of my daughter’s wedding in a couple of weeks.