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Egg and potato casserole for breakfast on the fire
Cooking 20 minutes
Preparation 2 minutes
2 servingsIngredients
- 1 package (397 g) cubed Champêtre breakfast potatoes
- 30 ml (2 tbsp.) Butter
- 2 eggs
- 25g grated cheese (of your choice)
Steps
- In a saucepan, heat the breakfast potatoes for 15 minutes in the melted butter.
- Sprinkle the grated cheese over the potatoes and let melt.
- Crack the eggs on top of the potatoes or cook the eggs separately a few minutes before serving.
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