My Favorite Breakfast Casserole

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Way back in May, 2008, when I started this blog, this was the first recipe I posted ~ without a picture ~ so I thought a do-over was called for.

This is really my favorite breakfast casserole and I served it at my recent EB Pink Party.  It’s the recipe I usually make for holiday breakfasts since it can be put together for the most part the night before.  It’s also very easy to add or subtract ingredients and make it your very own.  I never put in the tomatoes and I have made it with ham, bacon and sausage.  All three are good but I like ham the best.

When I make for a holiday breakfast, I usually make a fruit salad and some kind of sweet rolls or coffeecake ~ very easy and delicious!

I think I found this recipe on a B&B website but I’ve been using it for so long I don’t remember for sure.

Breakfast Casserole

1/2 stick butter
1 small onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
12 eggs, beaten
1 24 oz bag frozen hash brown potatoes
1/2 to 1 pound cubed ham, thin sliced ham, cooked crumbled bacon, or cooked, crumbled sausage
3 cups cheddar cheese, shredded

Melt butter and place in bottom of 13 x 9 baking pan (glass). Spread potatoes (still frozen is ok) in bottom of pan. Sprinkle chopped veggies over potatoes Add salt and pepper to taste. Sprinkle meat over potatoes and veggies At this point, you may continue or casserole may be refrigerated overnight.

Pour beaten eggs over potatoes. Bake at 350º for 45 minutes. Remove from oven and sprinkle cheese evenly over top. Bake another 5-10 minutes or until cheese is hot and bubbly.

Remove from oven and let set for approx. 5 minutes. Cut into squares and serve with spatula.

Makes 6-8 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Brunch Mushroom Frittata

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I am a real mushroom lover and this dish was was my favorite at my my pink party  last weekend.   It’s easy to make and a little bit unique in that you use shredded cheddar cheese for the “crust”.  I used a 9×9 square baking dish since the recipe just called for a 8-cup baking dish.  The recipe also called for only 4 mushrooms, chopped and I used about 10 mushrooms, sliced.

I found the recipe in a cookbook called Savor the Seasons by the Junior League of Tampa. It’s the third book in their Culinary Collection.

Brunch Mushroom Frittata

2 tbps butter
1 onion, chopped
1 green pepper, chopped
4 mushrooms, chopped (I used 10 mushrooms, sliced)
4 ozs sharp cheddar cheese, shredded
6 eggs
1 cup whipping cream
1/4 cup milk
1 1/4 tsps salt
1/4 tsp cumin
1/4 tsp dried thyme
dash of pepper
2 dashes Tabasco sauce

Preheat oven to 325º.

In a skillet over medium heat, melt the butter. Add the onion, green pepper and mushrooms and saute until the vegetables are tender, about 7 minutes, stirring often.

Press the cheese evenly over the bottom and up the sides of a greased 8 cup baking dish. I did not cover the sides but just went up a bit from the bottom.

Beat the eggs, cream, milk, salt, cumin, thyme, pepper and Tabasco in a bowl until blended. Add all but 1/2 cup cooked vegetable mixture and mix well. Set 1/2 cup vegetable mixture aside.

Carefully pour the egg mixture in the prepared pan trying not to move the cheese from the bottom of the dish.

Bake for 30 minutes or until almost set in the center. Sprinkle with the remaining vegetable mixture and bake for 10 minutes longer or until set.

Makes 6-8 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Holiday Frittata

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I actually make frittatas for dinner quite often ~ especially when I don’t feel like cooking.  They are very easy, always delicious, and I can use of bits and pieces of veggies in my fridge.  I can also use meat or not depending on how I feel.  This recipe (from allrecipes, I think) is super easy and would be great on a holiday morning.

Holiday Frittata

1 onion, chopped
1 green pepper, chopped
1 clove garlic, minced
2 tbsps butter
1/2 cup chopped tomatoes (I used mushrooms instead)
1/4 cup minced fresh parsley
6 eggs, lightly beaten
2 cups shredded mozzarella (I used cheddar)
1/2 cup bread crumbs
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper

In a frying pan, melt the butter and saute the onion, green pepper, and garlic for 5 minutes or until tender. Remove from heat and stir in the tomatoes and parsley and set aside.

In a large bowl, mix together the remaining ingredients. Stir in the veggies.

Pour into an ungreased 9 inch pie plate and bake, uncovered, at 350º for 25-30 minutes or until a knife inserted near the center comes out clean.

Let stand for 5 minutes before cutting.

Makes 6 servings.

Happy Cooking!

Easy Frittata ~ Barefoot Contessa

4 Comments

Ina calls this an Omelet for 2 but it’s really more of a frittata.  Either way it’s a fairly quick and definitely easy recipe.  I make frittatas for dinner more than I do for breakfast and we really liked this one.  I served it with Raspberry-Blackberry Muffins and watermelon.

I was afraid that 5 eggs was not going to be enough to make the frittata, but it worked out great.  I used large eggs but extra-large would be great, too.

Easy Frittata
Barefoot Contessa

1/4 pound bacon, sliced crosswise into 1 inch slices
1 tbsp butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper, I used diced jalapenos from a jar
5 eggs
2 tbsps milk or cream
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ozs extra-sharp Cheddar, plus extra grated cheese, for garnish, all grated

Preheat the oven to 350º.

Cook the sliced bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.

Add the butter to the pan, and then add the potato and onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds until warmed through.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture.

Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute.

Serve hot directly from the pan.

Makes 2 servings.

Happy Cooking!

Eggs Benedict Casserole

4 Comments

Eggs Benedict is one of my very favorite dishes on earth.  If I go out for breakfast and they serve it, that’s what I have.   However, it’s one of those things I HATE making at home so I am always on the hunt for easy recipes to make that taste like it without going to all the trouble of making hollandaise, yada, yada, yada.  So, if you are an eggs benedict purist, this post probably won’t appeal to you but if you are like me, you’ll love this dish.

Eggs Benedict Casserole

8 slices Canadian bacon
1 (8 ounce) pkg. shredded Swiss cheese
8 eggs
1 pint heavy cream ~ You may need less; I use almost the whole pint
grated Parmesan cheese
4 English muffins, split and toasted

Spray a 9×13 pan lightly and place the bacon over the bottom of the pan. Sprinkle the Swiss cheese over the bacon. I make a little “nest” out of the cheese after I sprinkle it on. Break an egg over each little “nest”. Pour the cream gently over the eggs so that only the yolks show.

Bake at 350º for 15 minutes. Sprinkle the Parmesan over the top and bake for an additional 15 minutes. Your oven make not take as long on the second baking so start checking after 10 minutes. You want the whites cooked and the yolks a little runny (or hard if you like them that way).

Place toasted English muffins on plates. Using a spatula, carefully scoop out an egg/bacon and place on each muffin. Salt and pepper to taste and serve.

Makes 4 servings.

Happy Cooking!

Cheaters Eggs Benedict

2 Comments

Eggs Benedict is one of my all-time favorite meals.  I love everything about it.  My DH, however, hates poached eggs.  There was my dilemma.  So I cheated.  Big time. Same flavors, very easy.

Eggs Benedict CW

Cheaters Eggs Benedict

4 eggs, scrambled
4 slices Canadian bacon, warmed in a saucepan or microwave
2 English muffins, split and toasted
Hollandaise sauce, homemade, from a package, or from a jar

On a plate, place two English muffin halves. Place one piece of warmed Canadian bacon on each English muffin half. Place 1/4 of the scrambled eggs on top of each piece of the bacon. Pour some hollandaise sauce over the top of each. Repeat with the other English muffin for two servings.

Very easy UN-traditional eggs benedict.

Makes 2 servings.

Happy Cooking!

My Signature

Recipes from Blogs Challenge #6

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It’s been a long time since I did one of these~ yikes!

I was looking for something different for breakfast over the weekend and found this recipe on Simply Recipes (one of my favorite sites).  I don’t even know if it can be considered a blog in the true sense but that’s what I call it.

Anyway, huevos rancheros fit the bill for the something different I was looking for.  I can’t possibly do justice to the recipe with my photos as the site has gorgeous photos.   The recipe was easy to make and I followed the recipe but I did fry my eggs instead of sunny-side-up.  The salsa was not spicy but very flavorful and I had no problem eating it for breakfast.  I had the most trouble getting the tortillas just right but with practice, I got them.

Huevos Rancheros

You can find the recipe at Simply Recipes ~ Huevos Rancheros ~ give it a try!

Happy Cooking!

My Signature