Tuesday, December 6, 2011

10 Minute Breakfast Casserole

There are so many versions of breakfast casseroles out there and I've tried quite a few. We love the overnight sweet versions like this, but sometimes want a savory one. The problem I've found up until now is they always turn out greasy or soggy and require too many steps. I was really surprised with this recipe because it was so quick and easy, but turned out as the best I have tried. Now for mine, I used all pre-made ingredients for a quick weeknight meal, but you can certainly use fresh ingredients if you want. Sometimes though we all just need something fast that can be thrown together! I loved this and have to say, it is still great as leftovers the next day!


What You Need:
4 cups shredded hashbrown potatoes {I used 1 bag Simply Potatoes}
8 ounces bacon or turkey bacon, cooked and crumbled {I used one package pre-cooked bacon, microwaved 1 minute and chopped up}. You could also use cubed ham!
1-2 cups shredded cheddar cheese
1 {12 oz} can evaporated milk
1 large egg
1.5 teaspoons seasoned salt
onion powder
garlic powder
salt and pepper

Directions:
Preheat oven to 350 degrees. Grease an 8 inch square baking dish. Season the potatoes to taste with the onion powder, garlic powder and salt and pepper. Begin by layering 1/4 of the potatoes in the bottom of the baking dish. Layer cooked crumbled bacon, cheese, and potato again until complete. In a separate bowl, combine the evaporated milk, egg and seasoned salt. Pour the milk and egg mixture over the layered ingredients in the baking dish. Bake 50-55 minutes covered with foil. Remove foil, and bake uncovered five additional minutes. {I put under the broiler to get a browned and crispy top}.

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