Saturday, May 20, 2017
Make Ahead Breakfast Casserole
With Easter this weekend, I thought I would share one of my favorite make ahead breakfast casseroles.
It is perfect for Easter Brunch or breakfast.
It's also great to make for baby/wedding showers.
My favorite thing about it is that you make it the night before & then just bake it in the morning.
Another thing I love about this Make Ahead Breakfast Casserole is that you can make several variations of this casserole by switching your add ins.
It's also great to make for baby/wedding showers.
My favorite thing about it is that you make it the night before & then just bake it in the morning.
Another thing I love about this Make Ahead Breakfast Casserole is that you can make several variations of this casserole by switching your add ins.
Package of frozen hash browns (rectangle or shredded)
9 eggs
1 can of evaporated milk
1 1/2 cups of shredded cheese, plus 1/2 cup for the top
Salt & Pepper, to taste
Add in of your choosing:
One of our favorite versions is....
1 can of artichoke hearts (drained)
1 jar of sun dried tomatoes (drained)
1/2 cup feta cheese
1 lb of chopped cooked bacon
Directions:
Layer the hash browns in a 9x13 dish
Whisk together the eggs, evaporated milk, salt & pepper.
Just whisk for about 30-45 seconds, it should look like this:
Stir in your mix in's:
Like I said, our favorite is 1 lb of chopped cooked bacon, can of drained artichoke hearts, jar of drained sun dried tomatoes, feta cheese & shredded cheese (usually sharp cheddar or colby/jack mix)
Pour the mixture over frozen hash browns:
Just whisk for about 30-45 seconds, it should look like this:
Stir in your mix in's:
Like I said, our favorite is 1 lb of chopped cooked bacon, can of drained artichoke hearts, jar of drained sun dried tomatoes, feta cheese & shredded cheese (usually sharp cheddar or colby/jack mix)
Pour the mixture over frozen hash browns:
Cover with foil and store in fridge overnight.
Yum...cheese!
Bake uncovered at 350 degrees for 1 hour
In the morning, remove foil, cover with remaining 1/2 cup of cheese on top:
Yum...cheese!
Bake uncovered at 350 degrees for 1 hour
Let stand for 10-15 minutes before serving:
This is perfect to make along with my Monkey Bread!
Package of frozen hash browns (rectangle or shredded)
9 eggs
1 can of evaporated milk
1 1/2 cups of shredded cheese, plus 1/2 cup for the top
Salt & Pepper, to taste
Another combo that is delicious is adding 1 lb cooked sausage, 1 can of green chilies and using pepper jack cheese.
You can make a ham & cheese version.
You can also make a southwest version with bacon or sausage & a can of rotel with cheddar & jack cheese.
You can make a vegetarian version with Spinach, mushrooms & diced bell peppers.
Again, this is perfect to make for Easter Brunch, Christmas morning or if you are hosting a baby/wedding shower brunch.
You can make 2 or 3 versions of this dish if you are serving a larger crowd.
If I am making 2 versions of this I usually make 1 version with the hash browns squares & the sundried tomatoes/artichoke hearts/feta/bacon and then I make another version with the shredded hash browns and either sausage/ham with green chilies.
The possibilities are ENDLESS.
I hope this recipe becomes a holiday go-to just like it has for us...I love how I can make it the night before and just pop it in the oven in the morning. Easy!
When you make this, you can serve it with my Monkey Bread & some fresh berries and you are set up for an easy & delicious meal!
Let me know if you make this & let me know what you added to it!
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