When you’re short on ideas for breakfast and just can’t stomach another round of pancakes, a breakfast casserole is just the thing. This one uses plenty of potatoes, which are nice and filling, but adds lots of flavor with the onions, garlic and sour cream. It’s also well balanced, with eggs for protein.
Potato Tomato Breakfast Casserole
1 c. sour cream
8 c. potatoes
2 large tomatoes, sliced
1/2 c. breadcrumbs
1/4 c. butter
3 Tblsp. oil
4 hardboiled eggs
3 cloves garlic
salt and pepper
Boil potatoes until tender (you could also use leftover potatoes from dinner) and slice.
Preheat the oven to 350º.
Saute the onions and garlic until soft in the oil. Add to the potatoes and add sour cream. Mix it all up . . . don’t worry if the potatoes break up a little. Add salt and pepper to taste.
Put half the potato mixture into a large casserole dish (I have none, so used a 12″ cake tin). Cover with sliced eggs, then spread in the remaining potato mixture.
Top with tomato slices, cover those with breadcrumbs and dot with the butter.
Bake for 15-20 minutes or until the breadcrumbs start to turn brown.
Print or share this recipe using the icons above!