My Favorite Breakfast Casserole

by Ann on May 10, 2009

My Favorite Breakfast Casserole

My Favorite Breakfast Casserole

This is a flavor-packed breakfast casserole with a variety of ingredients that marry well together to bring a protein dense balanced breakfast.  Each bite is so rich and delicious that you are sure to be satisfied after eating a serving.  This is a time-consuming breakfast casserole, I know.  But, it’s absolutely worth it.  I prepare everything the day before and then throw it all in the pan in the morning. 

Ingredients:

  • 2 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded havarti cheese ( you may also just use your cheeses of choice.  In a pinch, use 3 cups cheddar/3 cups mozzarella)
  • 4 small Russett potatoes or 5-7 red potatoes
  • 1 pint mushrooms (I usually use baby bellas) but you can even use a 4 1/2 oz can to make it simple, but you’ll miss out on some of the flavor
  • 2 cups sliced or diced frozen trio of peppers…or fresh, frozen is easier
  • 1 cup diced fully cooked ham, I use turkey ham
  • .5-.8 lb pork sausage, I use natural and lean
  • 2 thick slices of bacon: I use 4 slices of natural bacon and remove the fatty parts
  • 8 eggs (or substitute 2 egg whites per eggs, this time, I used 6 whole eggs and 4 egg whites)
  • 1 1/4 cup milk
  • 1/4 cup flour of your choice, this time I used spelt
  • 1 TB dried parsley
  • 1/2 tsp dried basil
  • 1/4 tsp salt
  • 1/4 tsp pepper

Directions: 

  • Slice potatoes into discs  and either fry with your choice of fat (butter or coconut oil are yummy) but my easiest method is to toss them in olive oil, line them flat on a cookie sheet (you may need 2 cookie sheets), add a little seasoned salt and bake at 400 about 15 minutes or until lightly browned.
  • Cook bacon with your method of choice, mine is oven, and drain and blot fat with paper towels
  • Cook pork sausage over medium heat on stovetop, drain fat
  • Cut up ham into cubes and then combine with other meats
  • Sauté peppers on high heat until soft, chop into small pieces
  • Sauté cleaned and chopped mushrooms on medium-high heat, add  a little salt and pepper to taste, add to peppers
  • In a bowl, beat eggs, add milk, flour, basil, parsley, salt and pepper
  • Grease a 13x9x2″ pan.  Put half the cheese on the bottom (3 cups)
  •  Line potatoes evenly covering all the cheese, tastes even better when the potatoes form almost a double layer!
  • Add meats, spreading evenly over potatoes
  • Sprinkle on half the remaining cheese (1 1/2 cups)
  • Add vegetable mixture evenly
  • Sprinkle on remaining cheese
  • Pour egg mixture evenly covering entire pan
  • Bake at 350 for about 45-50 minutes or until knife inserted in center comes out clean
  • Let stand about 10 minutes before cutting

There’s a certain breakfast casserole a restaurant here in Omaha used to make for caternig purposes that is so delicious I had to figure out how to make my own version of it.  Their version has more potatoes and egg only upon request.  I like adding the eggs because it feels more like breakfast.  It’s also delicious without the eggs or only a few for binding purposes (but then the potatoes are quadrupled).  I only make this for special occasions because it’s so time-consuming.  We love having leftovers of this casserole!  It’s definitely a comfort food and although it’s healthy, it is still fairly heavy with of all the meats and cheeses, even though I’ve lightened up the meats.  Two more tasty additions would be your choice of sauteéd onions or green onion, and chopped, cooked asparagus added to the vegetable mixture.  I made this meal for our Mother’s Day get-together.  Happy Mother’s Day!

{ 2 comments… read them below or add one }

1 stephchows May 12, 2009 at 8:28 am

This sounds delicious! I made a crust less quiche for mother’s day. Totally easy and it went over really well :)

2 Desirae Arends June 21, 2009 at 8:14 pm

I made this for father’s day breakfast and it was so good…. Thanks for the recipe

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