I looooove breakfast. It’s my very first chance to eat every day and I SO look forward to it! In fact, I’d have to say that I’d rather eat out for breakfast than any other meal. And as if deciding on a great morning meal isn’t hard enough, I’m equally in love with both savory and sweet breakfasts!
I came up with this easy meal after scouring the internet looking for the perfect Christmas morning brunch. It’s great for holidays (or any other lazy morning) because it can be prepped the night before. (see note)
It can also be made even healthier by adding more veggies: fresh spinach, leftover zucchini or asparagus, bell pepper, you name it!
Egg and Hash Brown Breakfast Casserole
20 oz package of frozen hash browns (or made from scratch)
1/4 c olive oil
1/4 tsp parsley
1 tsp garlic salt
pepper to taste
1/2 tsp herbes de provence (can substitute oregano, or Italian herbs)
4-5 strips cooked bacon, crumbled
1 cup cherry tomatoes, chopped
3/4 c cheddar cheese, grated
1/4 c provolone and muenster cheese, grated*
1/4 c milk (dairy or non)
*I used a random combination of these cheeses because I was using up leftovers and it was delicious! Feel free to substitute any other flavorful cheeses of your liking.
Spread frozen hash browns in 13×9” pan and drizzle olive oil on top; mix until hash browns are coated. Bake at 425 degrees for 30 minutes.
Meanwhile, whisk eggs and spices together well. Add bacon, tomatoes, cheese and milk and mix to combine. Pour egg mixture on top of cooked hash browns and bake at 350 degrees for 25 min.
Note: If making the night before, cook hash browns as directed. Allow to cool slightly, then continue with recipe until egg mixture is poured on top of hash browns. Cover with foil and refrigerate until needed.