Egg Casserole for Breakfast Time or Anytime!

This delicious Egg Casserole is a great make-ahead dish to have ready to easily pop in the oven in the morning or any time of day.Everyone needs that egg casserole recipe that is a Gr8 stand-by to have when folks are spending the night and you want to serve a complete breakfast in the morning. Your guests can wake up to a wonderful smell from the kitchen and they will be sure you slaved all morning. Nope, you made it the day before!This delicious Egg Casserole is a great make-ahead dish to have ready to easily pop in the oven in the morning or any time of day.

Or you might need a recipe for your leftover holiday ham. Well, here you are. I found this recipe on a Gr8 website, cozycountryliving.com. It is a recipe that you can tweak using the ingredients you have on hand and one that is so easy to prepare ahead of time.

The best thing about a casserole is that it is a one dish wonder and feeds many! My kids always top this one with a bit of Tabasco or salsa, grab a glass of juice and enjoy a fulfilling and healthy breakfast meal ~ or anytime meal!This delicious Egg Casserole is a great make-ahead dish to have ready to easily pop in the oven in the morning or any time of day.

Edited from the original publication of September 10, 2016.

This delicious Egg Casserole is a great make-ahead dish to have ready to easily pop in the oven in the morning or any time of day.
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Egg Casserole for Breakfast Time or Anytime!

Serves 10 -12 

Recipe adapted from www.cozycountryliving.com

Author Kyle

Ingredients

  • 1 large red pepper or any color you enjoy, diced
  • 1 medium onion diced
  • 1 clove garlic minced
  • 3 Tablespoons butter
  • 30 ounce bag shredded Hash Brown Potatoes thawed
  • 1 pound diced cooked bacon or more if you want! Crumbled cooked sausage, or diced ham is also yummy.
  • 2 cups shredded pepper jack cheese divided
  • 2 cups shredded sharp cheddar cheese divided
  • 1 pound broccoli florets fresh or frozen
  • 12 eggs
  • 1 1/4 cups milk
  • 1 1/4 cups sour cream
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat oven to 350°F.
  2. Lightly grease a 5-quart baking dish (or two smaller baking dishes).
  3. Saute red pepper, onion, and garlic in the butter until softened and set aside.
  4. In a large mixing bowl, combine potatoes, meat, and 1 1/2 cups each of the cheeses (leaving 1 cup total to use on top).
  5. Spread 1/2 of the potato mixture into the baking dish.

  6. Top the potato mixture with the broccoli florets and then the red pepper mixture.
  7. Top the vegetables with the remaining 1/2 of the potato mixture.
  8. In the same mixing bowl, whisk together the eggs, milk, sour cream, salt and pepper.
  9. Pour the egg mixture over the casserole.

  10. Sprinkle with the leftover 1 cup of cheeses.
  11. Bake, loosely covered, for 30 minutes.
  12. Bake uncovered for 30 minutes more or until golden on top and not runny in the middle. (The dish you use and the thickness of the casserole will determine the length of baking time.) Bake until the egg is set.

  13. Remove from the oven and let cool for 10 minutes before serving.

Recipe Notes

Gr8 Do-Ahead Tip:

To save time and make the casserole the day before, prepare through step #7. The next day, add the egg mixture and bake.

Gr8 Tips:

• This is one of those recipes that you can play with! Sometimes I add mushrooms when sautéing the peppers, or add whatever kind of cheese I have, or add asparagus instead of broccoli.

• Leftover casserole can be stored in the refrigerator for 2 – 3 days and warmed in the oven or microwave.

• Serve with your favorite hot sauce or salsa for extra flavor and Enjoy!

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