My husband and I work 12-hour days, three days one week, and four days the next. On our four day week, I make a breakfast casserole that we could take to work so that I don’t know have to make breakfast in the mornings. I would make it on Saturday morning so we could have it for breakfast, then put the rest in the fridge and take out what we need for the coming mornings.
It’s a casserole, so, you could put whatever you want in it. My version consists of onions, ham/bacon/sausage (or all), mushrooms, potatoes, eggs, and, well, fish sauce (optional, of course).
I used pre-shredded potatoes in this recipe because I had it on hand. Otherwise, I usually grate my own potatoes using russets. They’re a lot better, in my opinion.
I’m sure you could make it southwestern-y by adding bell peppers. You can’t go wrong.
I know there are breakfast casseroles out there where bread is added. Well, because my husband has to be on a gluten-free diet, gluten-free bread would not give it the same texture as regular bread. So, I omit it.
When eating, he tends to add sour cream, or ketchup, or both. But the one thing he seems to really like to add is the chipotle Tabasco sauce.
I make mine in my cast iron skillet. But if you don’t have one, just use a regular pan to put saute, then dump the ingredients into an oil sprayed casserole dish.
Here are the ingredients I used for my casserole.
Easy breakfast casserole for the family.
- 2 Tbsp unsalted butter
- 1/2 white/yellow onion - finely diced
- 5-6 large white mushrooms - cleaned and sliced
- 2-3 ounces ham (cut into cubes or small pieces)
- 2-3 ounces bacon bits (fry your own bacon and break, or use the store bought bacon bits)
- 1 breakfast sausage patty - diced
- 1 bag of Simply Potatoes shredded hash browns
- 1 tsp salt
- 1 tsp ground black pepper
- 10 eggs
- 1/4 cup half and half or milk
- 2 tsp fish sauce optional
- 1/2 tsp sugar
- 2 cups shredded cheese
Pre-heat your oven to 350 degrees.
In a 12-inch skillet, melt the unsalted butter over medium-high heat.
Place the diced onion in the pan and saute until translucent.
Add the mushrooms and saute for a couple of minutes.
Stir in the ham, sausage, and bacon. Heat for a couple of minutes.
Dump the hash browns into the pan and mix.
Season with salt and pepper.
Let the potatoes brown a little bit before mixing it up again. Do this for about 5-8 minutes until the potatoes look cooked and a little browned.
Meanwhile, crack the 10 eggs into a large bowl add the half and half/milk, fish sauce, and sugar.
Whisk until incorporated.
If you're using an oven-safe skillet, pour the egg mixture into the skillet and mix. Otherwise, pour the potato mixture into an oven safe dish that has been sprayed with cooking spray, then pour the egg mixture over it and mix.
Sprinkle a generous amount of cheese over the casserole.
Cover the skillet/dish with aluminum foil.
Bake for 25 minutes.
Remove the foil and broil for another three minutes until the cheese is GBD.
Let the casserole cool for 15-20 minutes before cutting into it.