Hope you all enjoyed some sunshine this weekend! This was the first sunny, and WARM weekend here in the Midwest so the fam had to get outside for some serious play time.
With the weekend winding down, I typically on plan out a few baked breakfast items on the menu. This breakfast casserole is a combination of two recipes that I have used pretty frequently over the past couple of years, for breakfast or dinner.
This serves up a 9x13 casserole which is nice when you are entertaining and need a nice brunch or light lunch option, and this recipe is still very tasty meatless. I also like to serve this dish and give away in a foil pan when I have friends or family who recently had a new baby. (What better gift than not cooking those first few months, right? ;)
Sliced cantaloupe is a nice compliment to the bacon or ham. Because bacon or ham can naturally taste a little salty, I don't add additional salt prior to baking. I let each person season each serving to their liking.
Here's the recipe:
15 oz.-Seasoned, Diced Hash Brown Potatoes, thawed
14 oz.-Broccoli florets, thawed
Ham Steak, chopped or 4-5 crumbled slices of cooked bacon
1/2- Red pepper, chopped
1/2-Large Onion, chopped (You can use your favorite variety, Vidalia are more mild- Red are stronger and more colorful)
1-Clove of garlic, chopped
2-Cup Pepper Jack cheese
12-Eggs
1-1/4 Milk (I use whole)
1/2-Cup Sour Cream
1-Tablespoon of dried Parsley
1-Cup of Bisquick Baking Mix
Olive oil, for greasing pan
Method:
Preheat Oven to 350 degrees
Grease a 9x13 pan
Place thawed hash browns in pan
Layer broccoli, and Red Pepper over
Mix eggs, sour cream, and milk and Bisquick with a hand mixer, food processor or, mixing stand
Pour Egg Mix over the potatoes and broccoli in the pan
Top with Bacon and Cheese
Sprinkle Parsley
Bake for about 50-minutes, or until eggs are set.
Serves (8-10)
If you want easy, no-flip way to cook bacon, try cooking in the oven!
Here's the link:
Cooking Light's Techniques 101