Baked Potato and Egg Casserole with Cheese and Yogurt

This hearty and flavorful baked potato and egg casserole is loaded with roasted vegetables, creamy yogurt or sour cream, and melted cheese. It’s a comforting and satisfying dish that’s perfect for breakfast, brunch, or even dinner. With layers of baked potatoes, eggs, and cheese, this casserole is sure to become a family favorite.

Preparation Time:

  • Prep time: 15 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 15 minutes

Ingredients:

  • 1 kg (2 lb 4 oz) potatoes
  • Salt, pepper, paprika, oregano (to taste)
  • Olive oil (for drizzling)
  • 1 onion, chopped
  • 4 eggs
  • 200g (7 oz) yogurt or sour cream
  • 2 tbsp black olives, chopped
  • Parsley, chopped (for garnish)
  • Cheese to taste (Leerdammer or your preferred cheese)

Directions:

For the Potatoes:

  1. Preheat the oven to 200°C (400°F).
  2. Peel and cut the potatoes into wedges. Place them on a baking tray.
  3. Season with salt, pepper, paprika, and oregano. Drizzle with olive oil and toss to coat evenly.
  4. Bake the potatoes at 200°C (400°F) for 30 minutes until they are golden and cooked through.

For the Onions:

  1. While the potatoes are baking, heat a little olive oil in a pan over medium heat.
  2. Add the chopped onion and season with salt and pepper. Cook for 10 minutes until the onions are soft and lightly browned.

For the Egg Mixture:

  1. In a bowl, whisk together the eggs, yogurt (or sour cream), and a pinch of salt and pepper until smooth.

Assembly:

  1. Once the potatoes are done, arrange them in a baking dish.
  2. Spread the cooked onions over the potatoes.
  3. Pour the egg and yogurt mixture over the vegetables.
  4. Sprinkle the chopped black olives and parsley on top.
  5. Bake at 200°C (400°F) for 20 minutes.

Final Bake:

  1. Remove from the oven and sprinkle grated cheese (Leerdammer or any cheese of your choice) over the top.
  2. Lower the oven temperature to 180°C (360°F) and bake for an additional 10 minutes, or until the cheese is melted and golden.

Serving:

  1. Let the casserole cool slightly before serving. Garnish with more parsley if desired.
  2. Serve warm and enjoy!

Serving Suggestions:

  • Pair with a fresh green salad for a light meal.
  • Serve with a side of toasted bread or garlic bread.
  • Top with a dollop of extra sour cream or yogurt.
  • Enjoy with a side of roasted vegetables.
  • Serve alongside a hot cup of coffee or tea for a comforting breakfast.

Cooking Tips:

  • For a creamier texture, use sour cream instead of yogurt.
  • Add extra vegetables like bell peppers or spinach for added nutrition.
  • You can use any cheese that melts well, such as cheddar or gouda.
  • Make sure the potatoes are evenly coated with seasoning for maximum flavor.
  • For a crispier finish, broil the casserole for the last 2-3 minutes.

Nutritional Benefits:

  • Potatoes: A good source of potassium and fiber.
  • Eggs: Provide high-quality protein and essential vitamins.
  • Olive oil: Rich in healthy fats that support heart health.
  • Yogurt: A good source of calcium and probiotics.
  • Cheese: Adds calcium and protein to the dish.

Dietary Information:

  • Vegetarian: This recipe is vegetarian-friendly.
  • Gluten-Free: Naturally gluten-free, making it suitable for those with gluten intolerance.
  • Nut-Free: Contains no nuts, making it safe for those with nut allergies.
  • Lower Carb Option: Reduce the potatoes and add more low-carb vegetables like zucchini or cauliflower.

Nutritional Facts (per serving, based on 6 servings):

  • Calories: 300 kcal
  • Protein: 12g
  • Carbohydrates: 25g
  • Fat: 18g
  • Fiber: 4g
  • Calcium: 150mg

Storage:

  • Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Reheat in the oven at 180°C (360°F) for about 10-15 minutes, or microwave individual portions for 1-2 minutes.
  • Freezer: You can freeze portions for up to 1 month. Thaw in the fridge overnight before reheating.

Why You’ll Love This Recipe:

  1. Comforting and Filling: The perfect balance of hearty potatoes, eggs, and cheese for a satisfying meal.
  2. Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
  3. Versatile: Great for breakfast, lunch, or dinner.
  4. Customizable: Add your favorite vegetables or cheeses to suit your taste.
  5. Crowd-Pleaser: Ideal for family gatherings or brunch with friends.

Conclusion:

This baked potato and egg casserole is a comforting and versatile dish that’s perfect for any meal of the day. The crispy baked potatoes, combined with the creamy yogurt-egg mixture and gooey melted cheese, make every bite irresistible. Whether you’re serving it for breakfast or dinner, this casserole is sure to impress with its hearty and flavorful layers. Try it for your next family meal or special gathering!

Frequently Asked Questions:

  1. Can I use sweet potatoes instead of regular potatoes?
    Yes, sweet potatoes can be used for a slightly sweeter and more nutrient-dense variation.
  2. What kind of cheese works best?
    Any good melting cheese like cheddar, gouda, or mozzarella works great, but feel free to use your favorite!
  3. Can I add meat to the casserole?
    Absolutely! Cooked bacon, sausage, or ham can be added for extra protein.
  4. How can I make this dairy-free?
    Substitute yogurt and cheese with dairy-free alternatives, like almond yogurt and dairy-free cheese.
  5. Can I make this dish ahead of time?
    Yes, you can assemble the casserole ahead and refrigerate it. Bake just before serving for the best results.