That would be a strange thing to do because the bread is very important to the dish. The bread absorbs the egg so they are incorporated into a single unit, like french does does, and they make a type of savory bread pudding/custard. Potatoes won't do that. You will end up with more of a frittata. I guess I'm basically repeating what Lindsay-Jean says, but she is dead on about adjusting the cooking time, because just cooking plain eggs poured on vegetables for an hour will give you rubbery inedible results.
Getting rid of the bread changes this from a strata to more of an egg casserole. So in addition to making the potato/bread swap, I'd bump up the eggs to 10-12 or more (and cut the milk), increase the oven temp to 375, and start checking it after 25-30 minutes. You might want to compare with other egg casserole recipes too - this one: http://thepioneerwoman.com/cooking/2009/12/eggs-florentine-casserole/ which is somewhat similar to what you'll end up, with cooks at 400 for 20 minutes.
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