Monday, October 17, 2011

"Brinner" - Breakfast for Dinner!

So we really like having "breakfast for dinner"...

Usually, we make breakfast sandwiches and have have hash browns and fruit on the side.  Easy and quick - cook up some turkey bacon or Canadian bacon, scramble some eggs, and toast up some English muffins.  A friend of mine makes breakfast sandwiches in a large batch, and freezes them individually so you can grab one and heat it in the morning.

Sometimes, I'll make a breakfast casserole, like this one - it's quite tasty.  You CAN freeze it - either before baking it, or after, but it's not QUITE the same. 

Egg Dish

1 large pkg. shredded hash brown potatoes
8 oz. cheddar cheese, shredded
1 8 oz. pkg. cream cheese, softened (low fat is fine)
12 eggs
½ lb. ham, coarsely chopped (deli ham works fine)
Approx. 8 scallions, thinly sliced
½ - ¾ c. tomato, seeded & diced (I've always used Romas)
Salt & pepper to taste

Grease or spray a 13” x 9” baking dish.  Layer hash browns on the bottom, and sprinkle about 6 oz. of cheese on top.  Bake for 15 minutes at 450.  Beat cream cheese until soft, and add eggs and 1 tsp. pepper.
Sauté ham and 5 sliced scallions. Add ham & onion mixture to egg mixture.  Season with salt & pepper.  Pour egg mixture over baked hash brown layer, then top with tomatoes. 

Bake an additional 12-20 minutes until firm.  Sprinkle with remaining cheese and sliced scallions.  I’ve done it in advance, baking the hash brown layer, and then covering and refrigerating.  I mix up the remaining ingredients, but keep it separate in the fridge, so the potatoes don’t get soggy.  Saves a little time if you’re in a hurry in the morning!  BTW - this is gluten free!

Makes 10-12 servings. 

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