Robust Sun-Dried Tomato and Potato Casserole

Robust Sun-Dried Tomato and Potato Casserole


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This Italian inspired breakfast dish is perfect and guilt free. With fresh vegetables and savory cheese you can get seconds without a worry. This dish is layered with cheese, potatoes, sun dried tomatoes and eggs to create robust flavor that will wake your taste buds up.

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

8-10 servings


  • 1 T. unsalted butter
  • ½ Vidalia onion chopped fine
  • 2/3 C. sun-dried tomatoes sliced thin
  • 6 cloves of garlic chopped fine
  • 9 Lg. eggs
  • 1 C. 2% milk
  • 1 ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 C. shredded Cheddar cheese
  • 1 lb. Sliced thin russet potatoes or frozen hash browns

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Preheat oven at 350°F. Lightly grease a 9x13-inch casserole dish with cooking spray. In a melt the butter over medium heat until it starts to bubble up. Add the onion and garlic and sauté until onion is soft. Add the sun-dried tomatoes and cook for about 5 minutes. Turn off the heat. Set aside. In a separate bowl, beat the eggs well with the mustard. Beat in the milk. Stir in the salt and black pepper. Mix in the rest of the ingredients. Pour mixture to the baking dish. Bake for 35-45 minutes, or until the eggs are firm and the top is slightly golden. Serve immediately.

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