Feb
03

Eggs & Hash Browns Breakfast Casserole

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My mornings have gotten a little busier lately, since I’ve added an exercise routine to my morning schedule. I give myself just enough time for a 30-minute workout and shower before the kids wake up (hopefully). Then, it’s a mad dash to get us all dressed and fed and out the door with homework, snacks, show-n-tell, etc. Breakfast has to be fast. Cereal is a quick and easy breakfast, but doesn’t seem to get me through the whole morning. So, I decided to make a breakfast casserole on the weekends and eat the leftovers during the week. I created this recipe by using up what I had in the kitchen, and I thought it turned out great. The eggs and potatoes were just what I needed to give me more fuel for my day. And, I look forward to eating a warm breakfast on these cold mornings. I’m even thinking it would be an easy meal to make for dinner one night, too!

Eggs & Hash Browns Breakfast Casserole

Ingredients:

3 Cups Hash Browns (I used Wegmans frozen diced potatoes.)
1/4 Cup (4 or 5 onions) green onions, sliced
2 Tbsp butter
8 large eggs
1 (4 oz.) can of diced green chiles
1 tsp salt
1/2 tsp pepper
8 slices cooked bacon, chopped or crumbled
1- 1/2 Cups (about 3 oz.) cheddar cheese, shredded

Directions:

  1. Preheat oven to 350° F. Lightly grease an 8×8 square Pyrex baking dish with an oil spray.
  2. In a medium skillet over low heat, melt 1 Tbsp of butter. Then increase the heat and add in the hash browns. Stir to coat the potatoes and heat up for about 5 minutes. Transfer the potatoes to the baking dish.
  3. Place the remaining Tbsp of butter in the skillet. Add the sliced green onions and saute until tender – 4 or 5 minutes. Remove from the heat and set aside.
  4. Beat eggs together. Stir in green chiles, sliced green onions, salt and pepper. Pour mixture over the hash browns.
  5. Sprinkle the bacon pieces over the egg and hash browns.
  6. Top with the shredded cheese and bake at 350° F for 35 – 40 minutes.

Additional Notes:

  • Makes 6 servings.
  • You can also double the recipe and use a 9×13 baking dish. I bake it at 350° F for 45-50 minutes, or until the center raises to the same level as the sides.
  • Keep leftovers refrigerated. Then, heat up individual portions in the microwave for about 60 seconds.
  • As you can see from the picture above, I served with sliced avocado and a little salsa.
  • To make this recipe even faster and easier, skip steps 1 and 2. Simply put the frozen hash browns in the baking pan, and add the sliced green onions raw to the egg mixture. It slightly changes the taste and texture, but still tastes good.

Related Links:

Categories : Breakfast, Recipes

25 Comments

1

It’s funny that Brian linked to a similar casserole this week. I love the idea of a breakfast casserole and plan on trying it out soon.

3

Oh, that looks good, Heather! I like the avocado garnish, too. Good fuel and good taste from this casserole for sure. :-)

Shirley

4

Way to steal my idea this week:) Just kidding. Your casserole looks great. I love the idea of a little fresh avocado and salsa over the top. I think I’ll steal that idea. Take care.

5

Heather, thank you so much for all of your wonderful recipes! I cannot tell you how helpful your information and recipes have been for me and my family. We have three newly diagnosed members of our family and we were feeling so down until I stumbled upon your website. I have made all of your recently posted dishes and they have been fabulous. I just don’t know what we would do without you :)

6

Annette – Wow. What nice words. Thank you. I am so glad I’ve helped your introduction to the gluten-free diet a little easier. I know it can be overwhelming in the beginning, but you’ll find that it does get easier with time.

7

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Does anyone know if the Eggs & Hash Browns Breakfast Casserole can be made ahead? If so, is overnight to long? I have a gluten free friend coming over in the morning, and I would like to have everything ready ahead of time.

13

I’ve been meaning to try it overnight myself, but honestly haven’t done it. I don’t see why it wouldn’t work. In fact, I would think you could leave the hash browns frozen, as they would defrost in the refrigerator. If you do try it, please share your results.

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