Wednesday, 21 November 2012

Breakfast casserole

I do a breakfast for St Luke's outreach school in Okotoks twice a month. I am always looking for new things to try, and found this idea on another cooking website. I made a few changes - as always - and it was a big hit.
It has hashbrowns, bacon, cheese and eggs. How can you go wrong?

Preheat oven to 400 F.
What you need:  4 cups of frozen hashbrowns; 2 tbs margarine or butter; 6-8 slices of bacon; 6 eggs; about 4 oz of cheese; 1/2 cup milk; 1 tbs onion powder - or 3 tbs minced fresh onion, 1 tbs garlic powder - or 2 cloves of garlic minced; 2 tbs parsley flakes; salt and pepper to taste.

What you do:  Cook bacon in a large skillet until crisp. Remove and add margarine to the skillet. When it is all melted, add the hashbrowns, and season with onion, garlic, parsley, salt and pepper. Cook until pieces are browned and crispy. Remove skillet from heat. Pour the hashbrowns into a 9 x 13 baking dish. Spread evenly over the bottom of the dish, and set aside. In a bowl, mix eggs with milk. Pour over the hashbrowns. Grate cheese and sprinkle over the baking pan. Chop or break the bacon into bits, and sprinkle over the top of the casserole. Bake for 40 minutes or until the eggs are completely cooked.

Optional: You can do all the prep work and put the casserole into the fridge overnight.** Remove from fridge and allow to come to room temperature for about 30 minutes before placing into the oven.  Cut into slices to serve.

Enjoy.  This reheats very well.

** Can also be frozen. If you freeze it allow to thaw in the fridge overnight before cooking.

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