Breakfast Casserole

 Adapted from Ore Ida's website

This is an easy dish with ingredients that I generally have on hand.  I love being able to toss a bunch of ingredients together, put it in the oven, and have time to do something else while dinner is cooking!  And this recipe allows just that.

My husband and I are huge fans of breakfast for dinner (which I refuse to call brinner...).  Even if you are not, this would also make a nice weekend breakfast or brunch.  It reheats well, too (except for the bacon- see my note at the end of the post).  Or, easily adapt this for vegetarians by simply leaving out the bacon.

 

Ingredients:

4 cups shredded frozen hash browns

12 strips turkey bacon, cooked until crisp and crumbled

1 package (10 oz.) frozen chopped broccoli, thawed

1 small onion, chopped

1 bell pepper, chopped

8 eggs (I used 2 cups egg substitute)

1 cup fat-free evaporate milk

¼ teaspoon pepper

1 1/2 cups shredded cheddar cheese

Salt and pepper, to taste

Instructions

Preheat oven to 350°F. Coat 13x9 baking dish with nonstick cooking spray.

In a large bowl, combine hash browns, broccoli, onion and pepper; mix thoroughly.  Transfer into prepared baking dish. In a medium bowl, whisk together eggs (or egg substitute), evaporated milk, pepper; stir in cheese and cooked bacon. Pour evenly over potato mixture*.

4. Bake uncovered for 40 to 50 minutes, or until eggs are set. Allow to rest for 5 minutes before serving.  Season with salt and pepper.

                   

*Note: I prepared the recipe according to these directions.  However, I recommend just sprinkling the crumbled bacon on top as you serve the dish.  The bacon became slightly soggy where it touched the top of the egg mixture while baking.  Also, when the leftovers were saved and reheated, the bacon was completely soggy and inedible, in my opinion. So unless you can tolerate soggy bacon, just save it to sprinkle on before eating.

Yields: 9 servings

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