Loaded Breakfast Casserole

Loaded Breakfast Casserole

Loaded Breakfast Casserole

Over Memorial Day weekend we had an awesome boiled dinner out to camp.  (If you are asking what boiled dinner is – in my family it consists of a ham, onions, carrots, potatoes, and cabbage.)  I also made some spent grain rolls and altered the recipe from what I usually use and they were to die for!  Anyways, I digress – the ham we cooked was almost 12 pounds, since we were only feeding 6 people (two of them preschoolers) that equals a lot of leftovers!  Hence the inspiration for this loaded breakfast casserole.

I knew I was in the mood for a breakfast casserole and I had seen them on pinterest with biscuits in them and that was what I wanted to try to make.  My inspiration came from My Honeys Place – their recipe is different then what I ended up making but it served as my starting point.  I also will change this recipe up before making it again myself.

Ingredients

  • 8 canned biscuits (I used store brand butter biscuits)
  • 2 cups of egg whites (or 8 eggs)
  • 1 cup of skim milk
  • 1 tsp ground mustard
  • Black pepper (add as much as you like)
  • 3 cups frozen shredded hash brown potatoes
  • 1-1/2 cups of diced ham (you could use bacon or sausage – or all three!)
  • 1-1/2 cups of shredded cheddar cheese
  • 1 tbs olive oil
  • 1/4 cup onion – finely diced
  • 1/2 cup green pepper – finely diced (could be any color)
  • 1/2 cup salsa

***The items that are in bold and italicized I did not use this time but I would on a future attempt ***

Directions

  • Preheat oven to 350º
  • Spray 9×13 pan with cooking spray
  • Open can of biscuits – using kitchen scissors cut each biscuit into 8 pieces – place on bottom of pan
  • In frying pan heat up 1 tsp of olive oil, saute the onions and green peppers
  • In large bowl add 2 cups egg whites, 1 cup milk, 1 tsp ground mustard, a few dashes of black pepper, 3 cups frozen shredded hash browns, 1-1/2 cups of diced ham, 1-1/2 cups of shredded cheddar cheese, sauteed onions and peppers, salsa and mix
  • Pour mix evenly over biscuit pieces so they are all covered
  • Bake 45 – 50 minutes until the center is set.  Let stand for 5 minutes before serving

***You can also make this recipe the day before and store covered in the refrigerator overnight to bake in the morning***

Loaded breakfast casserole

Boo Boo really enjoyed this as is.  Buddy didn’t really like it but he isn’t a big fan of eggs.  I liked it but would add some more seasoning as I mentioned above.  When I eat some tomorrow morning for breakfast I will heat it up and top it with a healthy dose of salsa to liven it up.  With a few modifications (hopefully just the ones I already listed) I think this recipe will end up being a family favorite!

I made this recipe with eggs whites to lighten it up and also used skim milk.  You could also buy skim milk cheddar cheese and reduced fat biscuits to help lower the calorie count.  I think this would work well as a breakfast to make ahead of time – you could cut it into individual portions and freeze.  When you are ready for a quick healthy breakfast you would just have to pull it out of the freezer and reheat it.  (When I try this I will update you on how it freezes and reheats).

 

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