Decadent Breakfast Casserole

November 16, 2012

Good morning and happy Friday!

Every Friday in our office, one lucky person brings in breakfast for the office. Obviously, I look forward to my turn, but it’s always stressful cooking something delicious early in the morning and managing to still make it on time to work. I wanted something quick, but still flavorful and decadent. This breakfast casserole I made is just that. My mom has made it a few times in the past for our family on lazy Sunday mornings. It’s deliciously satisfying! The ingredients are minimal and it comes together fast! I was still late to work though! 😦

This would be a great casserole to make Thanksgiving morning (you can prep it the night before) leaving you the necessary times to get your Turkey ready and in the oven!

Decadent Breakfast Casserole

Adapted slightly from here (serves 6)


Nonstick spray

3 cups frozen shredded hash brown potatoes

1 cup shredded pepper jack cheese (or cheddar)

1/2 cup green onions, sliced

6 beaten eggs

1 12 oz can evaporated milk (or 1 1/2 cups milk)

1 cup Linguica cut into pieces (substitute bacon, sausage, or ham)

Salt & Pepper


Preheat oven to 350. Spray a 9×13 pyrex dish with nonstick spray. Arrange hash brown potatoes evenly on bottom of dish. Sprinkle the cheese, green onions and linguica.

In a bowl, combine eggs, milk, salt and pepper. Pour egg mixture evenly over potato mixture.

Bake, uncovered, for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

*I doubled this recipe and I would say it served 12 people per dish, but the original recipe says it serves only 6.

Serve with salsa or ketchup and homemade blueberry muffins! This casserole will surely impress your company! 🙂

Have a wonderful Thanksgiving!


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