This dish was fantastic! If you’re having company over for breakfast or brunch, this casserole is the one to make. It can be prepared the day before, cutting down on prep time in the morning. It has everything in it, and we really enjoyed it topped with some salsa. Breakfast is the meal that seems the hardest to get some vegetables in and, to be honest, the idea of vegetable chopping first thing in the morning isn’t very appealing. That’s where this easy egg bake comes in. Loaded with sautéed spinach, carrots, and mushrooms and held together in a creamy cheddar, potato, and egg base, this breakfast casserole is a tasty way to start your morning. Friends shared this recipe with me many years ago, when we spent the night at their home. One taste and you’ll see why it has “supreme” in its name. It’s that good!
This easy breakfast casserole is infinitely adaptable! Use your favorite seasonings, vegetables, meats, cheeses, or make it vegetarian. The best part is that you can prepare it ahead of time so breakfast is a breeze in the morning.
BREAKFAST CASSEROLE SUPREME
Ingredients
1/4 cup margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2 -3 medium tomatoes, chopped
1 (24 ounce) bags frozen hash brown potatoes
12 eggs, beaten
1/2 lb cubed ham or 1/2 lb thin sliced ham or 1/2 lb cooked crumbled bacon or 1/2-1 lb sausage
3 cups cheddar cheese, shredded.
Directions
Melt margarine and place in the bottom of 9″ by 13″ baking pan.
Spread potatoes (still frozen is okay) in bottom of the pan.
Sprinkle chopped vegetables over potatoes.
Add salt and pepper to taste.
Sprinkle meat over potatoes and vegetables.
Note: At this point you may continue or casserole may be refrigerated overnight.
Pour beaten eggs over potatoes.
Bake at 350 degrees for 45 minutes.
Remove from oven and sprinkle cheese evenly over top.
Bake another 5-10 minutes or until cheese is hot and bubbly.
Remove from oven and let set for approximately 5 minutes.
Cut into 2.5″-3″ squares and serve with a spatula. Enjoy.