By Phoebe Arnold
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them into thin rounds, approximately 1/8-inch thick.
In a large skillet, melt the butter over medium heat. Add the potato slices and cook for about 10 minutes, turning occasionally, until they are lightly browned and slightly tender.
In a large bowl, whisk together the eggs, milk, salt, and black pepper.
Grease a 9x13 inch baking dish with butter or cooking spray. Layer the cooked potatoes evenly in the dish.
Sprinkle 1 cup of the cheddar cheese over the potatoes.
Pour the egg and milk mixture over the potatoes and cheese, ensuring everything is evenly covered.
Top with the remaining 1 cup of cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese on top is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving.
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This Breakfast Casserole Vegetarian recipe is ready in 45 minutes and features Potatoes, Cheddar cheese, Milk and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 375°F (190°C).
Peel the potatoes and slice them into thin rounds, approximately 1/8-inch thick.
In a large skillet, melt the butter over medium heat. Add the potato slices and cook for about 10 minutes, turning occasionally, until they are lightly browned and slightly tender.
In a large bowl, whisk together the eggs, milk, salt, and black pepper.
Grease a 9x13 inch baking dish with butter or cooking spray. Layer the cooked potatoes evenly in the dish.
Sprinkle 1 cup of the cheddar cheese over the potatoes.
Pour the egg and milk mixture over the potatoes and cheese, ensuring everything is evenly covered.
Top with the remaining 1 cup of cheddar cheese.
Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the cheese on top is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes before serving.
Calories per Serving: 350
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