Breakfast Casserole - Baker's Dozen!
Basic Breakfast Casserole
- 12 eggs, beaten well
- 1/2 cup milk (optional - can use almond/soy/goat milk or leave out)
- salt and pepper to taste
- 1 teaspoon dried mustard
- 4-6 potatoes (optional can use 2 cups frozen potatoes)
- 2 cups cheddar cheese
Turn oven on to 375. Spray a 9x13 baker with non-stick spray.
Scrub potatoes well, then chop into 1/2 inch to 3/4 inch cubes, leaving the skin on. The skin is full of fiber and nutrients and adds a delicious taste to the casserole. Put the potatoes in the baker, and pop in the oven, for about 20 minutes, partially baking potatoes. (You can skip this step and use 2 cups of hash browns or potatoes O'Brien if you would like) Cool for a few minutes.
While they are cooking, crack eggs into a medium to large mixing bowl. Whip with a whisk, beating well. Add 1/2 cup milk and ground mustard, if you are using. Since people have different preferences for salt and pepper, it says to taste, normally about a teaspoon of each. I vary the salt based on the meat/cheese choices I am using. If it is a really salty meat or cheeses, I put less. You can always salt the top if you didn't use enough! That being said, potatoes generally tend to nab the salty flavor out of the dish.
Grate 2 cups of cheddar cheese.
Assembly is simple, just spread the potatoes evenly over the sprayed casserole. Pour beaten eggs over it, covering all of the potatoes, sprinkle any meats or veggies on, top with cheese.
Bake in 375 oven for 45-55 minutes. Times will vary based on "fillings!"
Serve immediately! Leftovers are fantastic for the next few days and can be heated in the microwave, regular oven (20 minutes on 350) or in a small skillet with a lid on the stove top!
Add one of the variations below to really spice up your simple breakfast casserole!
Spicy Vegetable Version
Anti-Oxidant Loaded Low Carb - Dairy Free Breakfast Casserole
- 1 red bell pepper
- 2 cups broccoli
- 4-6 cups spinach, chopped
- 1 package mushrooms, chopped
- 3 green onions, chopped
- 1 can Ortega chilies
- 2 jalapeno peppers
Omit cheese, milk and potatoes! Chop veggies up and saute in a skillet in EVOO. Pour onto the bottom of the casserole instead of potatoes. Whisk egg mixture and pour over the top. Bake as usual till done!
Spicy Monterey Bay Pepper Jack Egg Casserole
- Monterey Pepper Jack Cheese
- Optional meat - browned sausage, ham, crispy organic bacon
- Optional add a can of Ortega chilies to egg mixture
Layer potatoes and meat if using, whisk egg mixture (add Ortega chilies if desired) and pour over casserole. Top with spicy Monterey pepper jack cheese! Bake.
Southwestern Style Egg Casserole
To the basic recipe, add
- 1 can chopped Ortega chilies
- 1 tube spicy sausage (can use mild)
- cheese - can use cheddar, sharp cheddar
Brown the sausage in a cast iron skillet.
Feta Cheese with Oregano and Spinach
To the basic recipe, add
- 1 teaspoon Fine Herbs (optional)
- 1/2 cup feta cheese
- 1 package Coleman's Organic Chicken Feta Sausage
- 2-5 cups of chopped spinach
Layer potatoes, chopped spinach, egg mixture. Top with feta cheese and then sprinkle 1 teaspoon of Oregano on top!
Copyright 2011 by Lisa Baughn of www.ThePrudentWife.com ~ No part of this article may be reproduced, emailed, forwarded or blogged without the author's permission
Lisa Baughn shows you how to save time, money and sanity while learning to thrive in the “new economy,” equipping you to get out of debt faster. Creative ideas to live again, nail one debt at a time, revamping your lifestyle and attitude. Enjoy signature how-to videos which explode open easy cooking techniques with simple gourmet meals and maximum nutrition. Thrive in the new economy! Great ideas and tips can be found at her website www.ThePrudentWife.com