A quick, easy, and variable breakfast casserole. Works with a variety of meats and vegetables to make a hearty breakfast or brunch all-in-one casserole.
(I used dehydrated potato shreds. The evening before, take a couple handfuls of dehydrated tater shreds and soak them in water overnight. Drain well before using.)
I also “clean out the fridge” of any vegetables that might be on the verge of being unacceptable for raw usage. Cooking them for 35 minutes will kill off bacteria, so this is a good method of veggie disposal. Spinach, mushrooms, or anything else you would use in an omelet is suitable.
- About 3-4 cups (rehydrated, fresh, or thawed out frozen) potato shreds, hash browns. or tater tots.
- Optional: Onion, powder, fresh, or rehydated
- Optional: Garlic, powder, fresh, or rehydrated
- Optional: Sage works well with sausage
- Salt and pepper to taste
- 4-5 eggs
- Optional: 1/4 c milk
- 1.5 c cheese, slices, cubes, or shreds
- Optional: half pound sausage, ham, or bacon, cooked, browned, crumbled
- Pat of butter for greasing the pan
Oven to 350.
Liberally butter a Casserole dish. I use an old 8″ square Corningware or a 6-cup (1.5 L) Pyrex.
Stir eggs into milk. Add salt, pepper, and spices, if you’re using powdered form.
Fluff the onion and/or garlic (if fresh or rehydrated) in with the potato shreds. Fluff the meat in with the potatoes, if you’re using meat. Fluff in any veggies you’re using.
Layer potatoes over bottom of dish, then cheese. Pour eggs over the layers. Make sure the egg soaks all the way to the bottom. Wiggle the potatoes around, if needed, to get air pockets out and egg to the bottom. (Air pockets blossom into big bubbles, if not removed.)
Cook about 30 minutes, or until bubbly in the center. Let it center bubble for about five minutes. Should total about 35 minutes.
Remove from oven, cut into about 1 cup portions.
This saves well as leftovers.
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