Wednesday, December 8, 2010

Breakfast Casserole

We had this breakfast casserole at a brunch after a baby blessing a couple of weeks ago. When Corey took his first bite he let out a big, contented sigh and said it was amazing. He then told me another 4+ times in the next 10 minutes how delicious it was. And then he did something totally unexpected. He went up to my friend's mom and asked her for the recipe, then immediately requested that I make it for dinner that night. No, I'm not joking.

This is easy and delicious, although it does take awhile to bake. But it is definitely worth it. This would be a great breakfast on Christmas morning, or any morning when you're going to be hanging around the house for awhile and will have enough time to wait for it to cook. This also makes great leftovers, so you could even bake it the night before and pop it in the oven the next morning for 15-30 minutes, until heated through and the cheese is warm and bubbly.

Breakfast Casserole
recipe from Julie Argyle

1 pkg. (24-26 oz.) frozen hash browns
1/2 cup butter
1 lb. deli ham, cubed (or breakfast sausage or bacon, cooked and crumbled...or a combination of the three)
6 eggs
1 1/2 cups milk
1/2 tsp. salt
2 cups grated cheddar cheese

1. Preheat oven to 425 degrees. Spray 9x13 baking dish with cooking spray. Spread frozen hash browns evenly in the pan. Thinly slice butter and place evenly over the hash browns (or melt butter and pour over the top of the hash browns). Bake for 25 minutes.
2. Remove hash browns from oven and turn temperature down to 350 degrees. Top hash browns evenly with ham (or sausage/bacon/or a combo).
3. Mix eggs,milk, and salt until completely combined. Pour over hash browns and meat in prepared pan. Return to oven and bake for 30 - 40 minutes, or until set and eggs are completely cooked. Top evenly with cheese and return to oven for 3-5 minutes or until cheese is completely melted.

No comments:

Related Posts Plugin for WordPress, Blogger...