Egg and Potato Casserole
Eggs, potatoes, sausage, cheese all built into a nice casserole. Perfect for any time of day.
- 4 large potatoes
- 6 eggs
- 1 tbsp (1/8 stick) of butter or margarine
- 1 package (14 ounces) of turkey kielbasa
- 1 package (8 ounces) of fat-free sour cream
- 1 package (7 ounces) of fat-free shredded cheese
- Salt and pepper to taste
- Fill a large pot halfway with water and add a few heaping tablespoons of salt. Place the pot on the stove and bring it to a boil.
- Add in the potatoes and boil until they start to turn soft, remove from pot when ready and let cool.
- Set up a second pot of salted water to boil, but add in the eggs and boil them until they’re done.
- In a casserole dish, grease the bottom and sides with the butter or margarine.
- Peel the potatoes and eggs and cut into slices roughly 1/3″-1/2″ thick. Slice the kielbasa into similar sized pieces.
- In the dish, lay out a layer of potato slices.
- On top of the potato slices, lay a mixture of egg slices and pieces of kielbasa.
- On top of the egg and kielbasa, spread some of the sour cream and sprinkle some of the cheese. Add salt and pepper if you desire.
- Repeat steps 6-8 until you run out of ingredients or you run out of dish space.
- Place the casserole in the oven and bake at 400º for 30-45 minutes.
When you cook the potatoes, take care not to cook them all the way. You cook them all the way when you want to mash them, but in this case we just need them softer, but still solid.
If you’re not sure on the proper technique for boiling eggs, check out this article on WikiHow.
The sky is the limit actually. You can use different sausages, add onions, remove the sausage and use bacon or ham, add vegetables, etc. Even cheeses. I didn’t mention any specific cheese in the ingredients list because it’s really down to your tastes. I used cheddar in the above image.
If you aren’t thinking health-conscious, then by all means use full-fat cheese, sour cream, and kielbasa. I keep it healthy for my own tastes, but you’re not required to follow that.
Traditionally you serve this dish with a side of pickles and tomatoes.