Best Breakfast Casserole
My arsenal of breakfast dishes includes at least two keepers — a Western Omelet Casserole my dad passed along to me and a Green-Chili & Monterey Jack egg dish that has become a Christmas repeat. Well, thanks to Nicole Ariemma, who saw my plea for breakfast or lunch staples to keep on hand, I have a third “keeper” casserole and I have to say this one is my favorite. In theory, you can cut it into single servings and freeze them to heat up for quickie lunches. But when I made it, there were no leftovers for freezing.
Here is Nicole’s freezable in theory casserole — odds are, you’ll move this one to the top of your breakfast dish arsenal like I did.
- 1/2 bag of frozen hash browns (check ingredients to ensure quality — I used a Whole Foods brand that had no fats or additives)
- 7 eggs
- salt, pepper, onion powder, garlic powder, chives, parsely and/or seasoning of choice
- olive oil for greasing pyrex dish
- chopped veggies of choice (I used onion, red pepper and spinach)
- precooked protein of choice (I used turkey bacon)
- shredded cheese to taste (Nicole suggests vegan Daiya or Violife cheddar. I used a dairy cheddar/mozzarella blend)
- splash of milk (Nicole suggests coconut. I used soy milk)
- hot sauce if you like a little kick with your eggs
- In large bowl, mix up 2 eggs with the half bag of hash browns, and add seasoning.
- Coat an 8″ x 8″ pyrex or oven safe dish with olive oil and pour egg/hash-brown mix into it.
- In same bowl, mix 5 eggs, veggies, protein, cheese and the splash of milk. Add seasonings of choice. Perhaps some hot sauce. (I omitted the hot sauce but would happily add some drops of Frank’s hot sauce when serving — although this dish needs no enhancement, tbh!) Mix well.
- Pour egg-veggie-meat-cheese concoction over eggs/hash-browns in pan and then gently push down.
- Bake at 350 F. for 25 minutes. Add more cheese on top (because, as Nicole puts it, “Cheese!”) and finish baking another 10 minutes or so, checking center for doneness which means not wobbly or “liquidy.”
- Nicole notes that sometimes if outsides cook too fast, she’ll move it to the top rack and lower the temperature to 300 F. — “low and slow.” I ended up do this very thing because when I cut into the casserole, the center was, as Nicole puts it, “liquidy.” The low and slow finishing tip did the trick!
- Let it cool, cut into portions, and if you have any left over, freeze 2 per zip log bag for reheating.
There you go — the most popular person at the pitch-in brunch!