We all want a breakfast casserole that is easy and delicious at the same time. Mornings get hectic getting kids ready for school, for church or for an event. This can be baking while you are packing lunches, gathering sports equipment, etc. This recipe uses hash browns as a base and then can be layered with just about anything you have left over in the fridge. You know what that is like.... you had broccoli for dinner the night before but only a few pieces leftover, which are not enough for a full meal. Take those leftovers and pair it with eggs and bacon for a satisfying morning casserole.
My Ingredients - Makes 9 3x3 inch squares.
1/2 bag of frozen hash brown potatoes, thawed
5 strips of bacon
1 cup of mushrooms, sliced and sauteed
2 roma tomatoes, chopped
4 eggs, lightly beaten
salt and pepper to taste
1/2 cup of shredded cheddar cheese
Cook the bacon according to package directions and to your desired level of crispiness. I like mine very crispy. Chop into bite sized pieces.
Spray a 9x9 baking pan with cooking spray then layer the hash browns on the bottom.Next, add the bacon, tomato, mushrooms and seasonings. If I'm making this southwest style, I would also add jalapenos and a sprinkling of Mrs. Dash Chipotle seasoning in as well.
Pour the beaten eggs over the casserole then sprinkle the cheese on top. Bake at 350 degrees for 45 minutes and eggs are set.
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This recipe was featured on Foodie Friday Round-Up April 12, 2013!!