Sunday, March 31, 2013
I’ve made this Breakfast Casserole countless times, so I was surprised this morning when Lynn said she had never had it. I guess that makes sense, since I tend to make Breakfast Casserole for Christmas breakfast, and Lynn usually comes over in the afternoon on Christmas for dinner. This casserole is perfect for brunch. You can assemble it the night before, and pop it in the oven to bake in the morning. It is savory and delicious and perfect with a sweet roll or a bit of fruit salad. I could also imagine it with a spinach salad with strawberries. Breakfast Casserole is the first to go on a breakfast potluck table.
1 28 oz bag of frozen O’Brien hash brown potatoes
1 lb of bacon, cut into pieces, fried and drained
1 7 ounce can diced green chilies, drained
3 cups shredded cheddar cheese
1 dozen eggs
1 cup milk
1 ½ teaspoon kosher salt
½ teaspoon dry mustard
¼ teaspoon freshly ground black pepper
Spray a 9x13 baking dish with cooking spray. Pour the frozen potatoes in the prepared baking dish and top with the green chilies, bacon and cheese. Beat the eggs, milk, salt, pepper and mustard together, and pour it over the potato mixture.
I usually prepare the casserole the night before and leave it in the refrigerator until I’m ready to cook it the next day. You can also prepare it the same day, but the casserole will take a little longer to cook due to the frozen potatoes.
Preheat the oven to 375°F. Bake the casserole for 40 to 45 minutes or until the edges are brown and the center is firm.