Some nights I come home from work late and am utterly exhausted. The last thing I want to do is spend over an hour preparing dinner, and then wait another hour for it to cook.
Well on those nights, this jam-packed breakfast casserole solves that issue. Plus, who doesn’t love breakfast for dinner?? This meal is so versatile, you can add whatever meat and veggies your like. You can even prepare it ahead of time, and leave it in the fridge until you are ready to chow down.
You could prep this breakfast casserole on a Friday or Saturday night, and have a wonderful breakfast for the entire family on the weekend. Endless possibilities here!
I started by shredding several potatoes, then added them to the bottom of a nice, big casserole dish. Next, I added a layer of cheese on top of the potatoes.
You want that cheesy goodness to be present throughout the casserole. Plus, who doesn’t love a surprise layer of gooey cheese in the middle of a dish? That’s probably the best thing about this delicious breakfast casserole.
The next step is to whisk 12 eggs up with some milk, then mix all of the veggies and pre-cooked meat in with them. I know 12 eggs seems like a lot, but this puppy has eight servings in it, so you won’t be overdosing on eggs, I promise 😉
Pour your egg-veggie-meat mixture over the hash browns and cheese, and top with additional cheese, if desired. Toss in the oven and wait (im)patiently, while this scrumptious meal wafts through your entire house for the next 40-45 minutes.
Hope you enjoy this tasty breakfast casserole. It’s one of my favorites!
Jam-Packed Breakfast Casserole with Veggies, Hash Browns and Turkey Bacon (Gluten Free, Grain Free)
Ingredients
- 2 medium potatoes shredded
- 12 eggs
- 1 medium onion
- 8 oz. spinach
- 3-4 bell peppers or 1 bag frozen peppers
- 12 oz. turkey bacon cooked and torn into bite-size pieces
- 10 oz. cheddar cheese
- 1/2 cup milk I used almond
- Salt and pepper to taste I love this Himalayan pink salt
Instructions
- Preheat oven to 375F
- Rinse shredded potatoes. You want to rinse until they are no longer pink, and until the water runs clear. This helps to get rid of the excess starch. Let dry.
- Generously spray a 10 x 15 pan with non-stick spray. Put dried hash browns in the bottom, spread out evenly. Sprinkle with salt and pepper, and add half of the cheese on top.
- Saute onion and peppers on stove over medium heat, until softened.
- Mix spinach, onion, peppers, torn up turkey bacon, eggs and milk together. Pour over hash browns in the dish.
- Top with remaining cheddar cheese.
- Bake 40-45 minutes, or until eggs have reached an internal temperature of 160F.
- Enjoy!
