This breakfast casserole is a must-have in my house.
I’m being honest when I say I make this breakfast casserole at least once a week. Justin cuts up the casserole into small pieces and loads it into a tortilla to make two breakfast burritos that he eats throughout the day. He’s been eating this breakfast casserole daily for months now and he absolutely loves it. Every week when he runs out of breakfast casserole, he will kindly let me know that he ate it all and I take that as a hint that he would like me to make him some more. I usually always have the ingredients on hand because this breakfast casserole is Justin’s number one staple food right now.
Spice It Up!
Lately, I’ve been trying to spice up the breakfast casserole. I’ve started adding veggies and spices and I think I’ve found the ingredients that he likes most. The newest additions are red onions and spinach. I’ve tried chives, parsley, mushrooms, and different types of cheeses as well. I recommend adding all kinds of vegetables, including peppers, onions, mushrooms, or broccoli. It’s hard to mess up this dish.
This breakfast casserole is so easy to make and it also heats up really well in the microwave for leftovers. It takes at least an hour to bake, but the prep is a piece of cake. Cutting up the vegetables takes the most time when preparing this casserole, depending on which veggies you decide to use. Get creative, spice it up! Try different combinations of veggies, cheeses, and herbs.
As I sit at the kitchen table writing this post, my cat Baby is talking up a storm. Recently, her right eye was becoming a lot darker than her left eye. The vet said it was melanoma and that her eye had to be removed. I was devastated and so worried that the cancer had spread to her other organs. Thankfully, we found it early enough and she is healthy again with one less eye. She has a lot of words this morning, but I love hearing her talk because I know she’s happy and healthy now.
- 12 oz. frozen shredded hash browns
- 3 oz. cheese I used shredded mild cheddar
- 16 oz. diced ham
- spinach chopped
- red onion diced
- 12 eggs
- 1 cup milk I use skim milk
- salt & pepper to taste
Preheat oven to 350 F. Spray a 9x13 casserole dish with cooking spray and set aside.
Combine hash browns, cheese, ham, spinach, and red onion in a large bowl. Transfer to the greased casserole dish and spread evenly.
Scramble 12 eggs in the same large bowl. Add milk and whisk until combined. Add salt and pepper to taste.
Pour egg mixture into the casserole dish on top of the veggie mixture. Make sure the egg is spread evenly throughout the vegetables.
Bake in preheated oven for 30 minutes. Turn the casserole around so that the other side is facing the back of the oven and bake again for 30 minutes or until the eggs are cooked all the way through (sometimes this takes an extra 3-5 minutes for the egg to be cooked through and for the casserole to start to brown).
Let cool on a wire rack before eating.
More Posts You May Like: