Baked Potato and Egg Casserole

Peel and chop the potatoes.

Slice the potatoes after peeling them.

In a large skillet, heat the vegetable oil over medium heat.

For around five to seven minutes, or until halfway done, fry the potato pieces. Garnish with turmeric, dried garlic, black pepper, and salt.

Peel and boil the eggs.

Whisk the eggs in a basin with salt and pepper to taste.

Whisk the eggs until they are well mixed.

Roll Out the Casserole:

In a baking dish, layer the potatoes that are half cooked.

Distribute the beaten eggs equally over the potatoes.

Include the Cheese:

Toss the egg and potato mixture with the grated cheese and distribute it evenly.

Put the casserole dish in the preheated oven and bake for 30 minutes, covered with foil.

After 10 more minutes of baking, take the foil off and continue baking until the cheese melts and becomes brown.

After taking the casserole out of the oven, let it to cool for a little before serving.

Your Baked Potato and Egg Casserole is ready. Dig in!

Recommended Servings

For a full dinner, pair with a crisp green salad.

For a satisfying morning meal, try it with some crusty toast.

Tips for the Kitchen

To achieve consistent cooking, slice the potatoes equally.

To suit your own taste, adjust the seasoning.

Health Advantages

Potassium and vitamin C are abundant in potatoes.

Eggs: They are a great source of protein and vitamins.

Calcium and protein are added to cheese.

Nutritional Details Vegetarians: Yes

Storage Suggestions

Put any leftovers in a sealed jar and refrigerate for no more than two days.

Before serving, reheat in the oven or microwave.

What Makes This Recipe So Delicious

Not complicated and not hard to make.

Delicious and filling.

It goes well with every meal of the day.

In summary,

This Baked Potato and Egg Casserole is a hearty and satisfying dish that you will love. It’s flavorful, simple to prepare, and certain to please. Enjoy your cooking!