I couldn’t say no to eggs and casseroles, let alone breakfast casserole with eggs. Its ingredients are basically store-bought, and it literally takes just minutes to assemble and put in the oven. How easy could it possibly get?
Yup, that’s what I thought hearing the word from my momma. She used to make a lot back then especially on cold winter nights, and I wouldn’t care much of the name as we got our dinner differently every time. I had mistakenly understood “Casserole” as a term for “meal”, well, until Google came into my life.
“Casserole” is a modified version of a French term “Cassa”, a specific kind of pan that people in the Southern France used to cook with. The reason why we had our “casserole” differently every time back then was that “casserole” could take different forms:
Besides from the popular filling combo eggs, potatoes, hams and cheese, chefs from around european countries alternate the dish with chunks of vegetables sneaked in, or with liquids like beer, wine or stocks to enhance the flavor. Whatever filling there might be, they may be either or both of the followings: an irresistible crunchy topping made of either mashed potato or thinly rolled pastry crust and a protein-rich filling that is slow-cooked in the oven.
There are many “Casserole” dishes under different names due to the differences in ingredients used, so what I’m doing here is to suggest the simplest casserole recipe for your easiest breakfast, lunch or dinner. Get creative with the filling and topping if you want and maybe you’re making yourself a Shepherd’s pie without knowing!
Healthier Breakfast Casserole
Always try to eat healthier by involving vegetable! I’m not trying to sound like a mom, but consider the fact that we are surrounded by those convenient pizza chains that are just 1 call away, you might just need a little push and I’m giving you it.
Carrots and peas: Classic veggies to go with stews or baked potatoes. There’s this bag of carrot chunks, peas and corns available in my local supermarket that I’d like to buy. Whenever I feel like it, I just have to throw a handful in whatever dish I’m making: stews, soups, baked potatoes… Convenient and versatile.
Cauliflower and green peas: They are both healthy and crunchy, adding great texture to your casserole. I’m imagining a golden hash brown top with hidden layers of baked veggies and minced meat submerged in stock. Yum!
Leafy greens and onions: Submerged in and baked with eggs and hams, veggie won’t taste as bad as when they are plainly boiled with salt. Cabbage, lettuce… along with onions thinly sliced will contribute lots of vitamins and fibers, as well as a crunchy texture. This is what my mom used to make and I just begged her for more each time.
Remember to comment one of your suggestions down below! I can’t wait to hear all of your beautiful creations!
Microwaving might not be the greatest way to reheat a dish, especially when ours has a golden brown top, but in general it is a possibility to bring your dish back to life when you are in need and lazy.
If you accidentally make too much, divide it into portions, wrap each portion with plastic and freeze them to store. Eat them up quickly, share with your neighbors if possible because you don’t want to store them for more than 3 days. They would still be edible, but the longer you store, the yuckier it gets.
Easy Breakfast Casserole Recipe
- 24 oz. gluten frozen hash browns (about 8 cups)
- 16 oz. cubed ham
- 8 oz. sharp cheddar cheese shredded
- 12 large eggs
- 1 cup skimmed milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Preheat the oven to 350 degrees F.
- Toss the frozen potatoes, ham, and cheese in a large bowl to combine. Spread them into a 9 x 13 inch baking dish, sprayed with cooking spray.
- Whisk the eggs with the milk, salt, and pepper using the bowl from step 2.
- Pour the egg mixture over the baking dish and pat everything down.
- Put the baking dish in the preheated oven and bake for one hour, uncovered. The center should be no longer runny and the top should be golden brown.