Breakfast Casserole

Tuesday, December 26, 2017


The last few Christmases, I have pre-prepared a breakfast casserole the day ahead to pop into the oven before the kids start opening their Christmas gifts so that it's ready by the time they finish. This year, we had sort of a hectic schedule. Normally, we'd do Christmas morning presents at home, then head down the road five minutes and meet my sister and her family at my parents' house, we'd all open gifts together there, then have a huge breakfast mom prepares and I'd contribute the casserole. Well, this year, we spent Christmas Eve morning and afternoon at home in Maysville, then headed back to the Elizabethtown house so that the kids could open presents Christmas morning at that house under our tree. Long story to say that this year, my parents and sister's family had our traditional breakfast at home in Maysville, but we unfortunately didn't get to do it with the whole family. I went on and made this casserole knowing pretty well that neither of my kids would touch it and I was correct ha. But Juston and I loved it and it's been a hit in the past, so I wanted to share it here. 

It only takes a few minutes to put it all together, but it does take nearly an hour to bake. I like to put everything together in the baking dish the night before, then pop it into the oven the next morning. 


Ingredients:

1 24 ounce bag of shredded potatoes (hashbrowns uncooked)
1 package ham cubes (you can use julienne strips in a package as well, or cut up some leftover Christmas ham to use)
6 large eggs
1 cup milk (I used whole, but any kind will work)
1 cup shredded mild cheddar cheese
1/2 cup shredded monteray jack cheese
salt
pepper
dried thyme 

Directions:
Pre-heat over to 350 degrees. Spray the bottom of a rectangular pan (I used a 7x11 approx) with non-stick cooking spray. You could also use butter and grease the dish if you'd prefer. In a small bowl, mix together both cheeses.  In a medium sized bowl, beat eggs completely, then mix in milk, followed by salt and pepper to taste (I did about 1 tablespoon salt and 1/2 tbsp pepper, but adjust according to your taste) and add about 1 teaspoon of dried thyme. You can omit the thyme if you'd prefer, but I think it adds a nice depth of flavor. 
Use about 2/3 of the bag of hashbrowns and cover the bottom of the pan I don't use the whole bag for this recipe). Next layer the ham, then the cheese and lastly pour the egg and milk mixture over top. 
Place the dish in the pre-heated oven and bake for 45-50 minutes depending on your over. You want the edges to be just browned and the center to be completely set up (if you wiggle the pan, the center should not have any jiggle to it). 


I served ours with bacon and some fresh fruit, but the casserole is plenty filling enough to stand on it's own. I wanted to go ahead and share this recipe for anyone celebrating Christmas later on this week or weekend with your families. I hope everyone's Christmas day was filled with family and blessings. The kids had a great morning and just played for the longest time with each other. It was one of those moments that'll be imprinted on my mind forever. Just their sweet little faces (minus a five minute hissy fit compliments of Carter ha), the excitement Caroline had over every little thing, the magic that Christmas morning holds when you're five years old and everything is amazing. I hope all of y'all find some of that childlike excitement in your holiday!

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