Zutaten für Autumn Eggs With Potatoes
- 1 medium yellow onion, chopped
- 2 tablespoons butter
- 2 cups cooked diced potatoes
- Diced Green Chilies
- Small Curd Cottage Cheese
- 1 cup shredded cheddar cheese
- 8 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup heavy cream
- 1/2 cup milk
- 1/4 teaspoon paprika
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Zubereitung von Autumn Eggs With Potatoes
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 medium yellow onion, chopped, and sauté until softened and lightly browned (about 5-7 minutes).
- In a large bowl, whisk together 8 large eggs, 1 cup heavy cream, 1/2 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon nutmeg, and 1/4 teaspoon paprika.
- Add 2 cups cooked, diced potatoes (about 2 medium potatoes), 1 cup shredded cheddar cheese, and the sautéed onion to the egg mixture. Stir gently to combine.
- Grease a 9x13 inch baking dish. Pour the egg mixture into the prepared dish. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 350°F (175°C). Bake the casserole, uncovered, for 50-60 minutes, or until set and lightly golden brown on top.
- Serve immediately with your favorite salsa on the side. Garnish with fresh cilantro leaves and tomato slices.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
7g
Fat
33g
Carbs
4g
