Potato & egg casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Potatoes,medium-size | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ¼ | teaspoon | Nutmeg |
| 3 | tablespoons | Bacon fat |
| ½ | cup | American cheese,grated |
| 4 | Eggs | |
| ¾ | cup | Milk,evaporated,undiluted |
Directions
1. Peel potatoes; slice thinly. 2. Sprinkle potatoes with salt, pepper and nutmeg.
3. Heat bacon fat in a skillet; add potatoes and cook until browned and tender, stirring frequently.
4. Spread potatoes evenly in a greased 1-quart casserole; sprinkle with cheese.
5. Break eggs carefully over cheese; cover with cream.
6. Bake in preheated 350'F. oven 15 to 20 minutes, or until eggs are set.
7. Serve at once.