Overnight Breakfast Casserole

This casserole has added veggies to keep you satisfied and energized all morning!

This foolproof breakfast casserole is packed with veggies and protein to energize your day. Breakfast Casseroles are an excellent meal to make the night before a busy morning. Easter morning is no exception. Prepare this recipe the day of or the night before and pop it in the oven, and it’ll be ready to eat in no time!

One of the great things about this casserole recipe is that you can substitute any vegetable or protein for another! You can also increase or decrease how much food you make by halving or doubling the amount you put in for each ingredient.

The casserole is also loaded with lots cheesy goodness, and who doesn’t love cheese?

This casserole is best served hot and I like to eat it with whole wheat toast.

Prep time: 30 min
Cook time: 50-70 min
Total time: 2 hours
Yield: 12 servings

Ingredients

  • 1 pound bacon
  • 2 russet potatoes, shredded
  • 1 white onion chopped
  • salt and pepper
  • 1 bell pepper, chopped
  • 18 eggs
  • 3/4 cup sour cream
  • 1 1/2 cups half and half
  • 2 cups chopped ham
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 Tbs chives
  • pinch of cayenne pepper
  • 2 cups cubed cheddar cheese (I/4 inch cubes)
  • 2 cups shredded cheese to melt on top

Directions

In a large pan over medium heat cook the bacon until crisp. Once cooked, chop into 1/2 inch pieces. Then drain the bacon fat from the pan except for about a tablespoon.

Place the shredded russet potatoes into a clean towel, and wring out all of the excess liquid. Place the wrung out potatoes and chopped onion into the bacon pan with the tablespoon bacon fat. Cook for 5 min.

Crack the eggs into a large bowl and whisk in half and half, sour cream, salt, pepper, chives, and cayenne pepper. Stir in cheese cubes, bell pepper, bacon, and ham.

Spray a 9×13 inch pan with cooking spray. Spread the potato and onion mixture onto the bottom of the pan. Pour the egg mix on top. Cover with plastic wrap and place in fridge overnight.

In the morning take out the casserole and let sit on the counter while you preheat the oven to 350 degrees Fahrenheit. Once heated, bake for 50-70 minutes. When cooked through, sprinkle the shredded cheese on top and bake for an additional 5 minutes. Enjoy hot!

Notes:

  • You can substitute or add vegetables or a different protein for another.
  • If you are preparing the casserole in the morning, decrease the cooking time by about 20 minutes.

If you’ve made this recipe tag https://www.instagram.com/baking_alaine/ on Instagram and use the hashtag #baking_alaine.

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