Egg and potato casserole for breakfast on the fire

 Cooking 20 minutes
 Preparation 2 minutes
 2 servings


  • 1 package (397 g) cubed Champêtre breakfast potatoes
  • 30 ml (2 tbsp.) Butter
  • 2 eggs
  • 25g grated cheese (of your choice)


  1. In a saucepan, heat the breakfast potatoes for 15 minutes in the melted butter.
  2. Sprinkle the grated cheese over the potatoes and let melt.
  3. Crack the eggs on top of the potatoes or cook the eggs separately a few minutes before serving.

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