Breakfast Casserole

(I know this is out of order, but my week is kind of crazy, so you're getting this first. Friday will be the Inspiration from Jana day.)

Breakfast is one of my favorite meals when it's done right: bacon, eggs, sausage, toast, home fries. I'm all about the big breakfast spread, morning or night. Thank goodness that Jana shared with us a recipe for a breakfast casserole and that the recipe can easily be converted to gluten-free with little hassle. The combination of melty cheese and eggs with a crust made of hash browns has my mouth watering. "We always double this because it's just so delicious," Jana says. "Everyone comes back for more!"

I made this for Mother's Day brunch (I told you I'd share the recipe with you!) and everyone liked it. I made one with breakfast sausage (Jimmy Dean's) and one with ham. The ham was more popular than the sausage, but I prefer the sausage. I also left out the peppers because I don't like them, but feel free to keep them in and/or add something else to this like tomatoes. This seems like the type of thing that can easily be changed up to suit your tastes. So enjoy!

Breakfast Casserole

3 c. frozen hash browns, thawed

½ c. butter, melted

1 c. cooked ham or sausage

1 c. grated cheddar cheese

¼ c. diced green peppers

2 eggs

1.2 c. milk

½ tsp. salt

¼ tsp. pepper

1. Press hash browns into bottom and sides of greased pie pan. Drizzle with butter. Bake at 425 degrees for 25 minutes. 

2. Combine meat, cheese, and peppers. When pie crust is done, spoon the meat, cheese, and peppers over crust. 

3. Beat eggs, milk, salt and pepper and pour over top. Bake at 350 degrees for 25 to 30 minutes or until knife in center comes clean. Cool 10 minutes. Cut and serve.


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And while you're enjoying this meal, don't forget to visit JanaEubank.com and Jana's Scrapbook.com gallery for more inspiration!