Sunday, January 4, 2015

Karen's breakfast casserole

One habit that I'm really happy to bring into this new year is cooking at home more often. I've been trying out new recipes with Ben and friends, and feeling increasingly confident and excited to be in the kitchen. I'm also newly armed with some thoughtful foodie Christmas gifts like my beautiful Anthropologie apron (courtesy of Ben) and the perfect beginner's cookbook, How to Cook Everything Fast: A Better Way to Cook Great Food (courtesy of Ben's mom Karen). So to kick off the new year, I'd love to start sharing recipes on the blog. First up is Karen's amazing and super simple breakfast casserole recipe, which I tried out for New Year's Day brunch and was a huge hit -- I received tons of compliments! Thanks Karen!

Recipe: Karen's Breakfast Casserole 

What you'll need:
32oz. bag of frozen shredded (or cubed) hash brown potatoes
Your choice of vegetables (I used mushrooms, onion, pepper)
Your choice of meat (I used sausage and ham)
7 eggs
1 cup of milk
Shredded cheese (As much as you like, cheddar is best)

How it's made:
Pre-heat oven to 425F. Grease a 9x13 casserole dish (you can use butter or oil). Lay the potatos and veggies in the casserole dish and bake at 425 for 20 minutes, til the potatoes start to brown a little on the bottom. After that's done, mix the whole veggies and potatoes combo with meat. Then, pour in whisked egg and milk mixture and bake at 350 for 45 minutes. Then, add shredded cheese on top and bake for 10-15 minutes. Let sit for 5-10 minutes before serving, and bon appetite! (Feeds 12-13 people)

(Image source of similar breakfast casserole via

1 comment:

  1. I love you for posting this recipe! That looks like pure comfort food. Definitely one for these rather chilly mornings :)

    I'm really tempted by the cookbook that Ben's Mum bought you. Is it a good one? Lx


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