^[1]

^[2]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 ^[3].)
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 ^[4] 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.

^[5]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:

• For more gluten-free casseroles, check out this week’s edition of What Can I Eat That’s Gluten Free? ^[6].
• For a similar recipe that uses shredded hash browns, check out Brian’s Gluten Free Breakfast Casserole at Fire and Salt ^[7].
• For more ideas for School Breakfast and Lunches, visit Friday Foodie Fix at The W.H.O.L.E. Gang ^[8].