Country Breakfast Casserole
Now I admit I am a TERRIBLE morning person. I get up at the last possible second that I can and breakfast is always a after thought. I am always looking for ways to make and freeze breakfast so I make this casserole and divided it up and popped it in the freezer to eat before work. YES! Do this its Brilliant!
1 lbs. Fingerling potatoes 3 Tbsp olive oil 1 tb paprika 1 tb garlic powder 1 tb Seasoning salt salt and pepper 9 large eggs (or 1 large container of egg beaters) 2 Tbsp butter 1/2 cups Green Onion 1/2 Cup cilantro 1½ cups shredded cheddar cheese
Preheat the oven to 400 degrees. Wash and cut the potatoes into one-inch cubes. Place the potato cubes in a large bowl and add the olive oil, seasoning salt, garlic powder and toss. Roast in a single layer baking sheet for 45 minutes. When the potatoes are close to being finished, crack the eggs into a large bowl and gently whisk them. Melt the butter in a large skillet over medium-low heat. When the butter is melted, add the green onion and cook for a minute then pour in the eggs. Add the paprika, salt and pepper. Gently move the eggs around the skillet until they are mostly solid, but still moist in appearance. Add the Eggs to the top of the cooked potatoes then add the cilantro and cheese. *I Make this a head of time and divided them up and froze them for morning breakfast bowls