Frozen Potato Breakfast Casserole Food

CHEESE AND POTATO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart baking dish.
• Combine hash browns, Cheddar cheese, onion, bacon, green bell pepper, and parsley in a bowl. Transfer to the prepared baking dish.
• Mix eggs and cottage cheese together in a blender until smooth. Pour evenly over the potato mixture.
• Bake in the preheated oven until lightly browned, about 30 minutes.

POTATO BREAKFAST CASSEROLE

Steps:

• Preheat oven to 375 degrees
• Melt the butter in a large skillet and saute the diced poblano pepper until browned, almost blackened. Add the frozen hash browns, some salt and pepper and toss together.
• Tip into a buttered baking dish and top with the cheese and lastly bacon.
• Bake until hot and bubbly, about 30 minutes.

HASH BROWN EGG CASSEROLE WITH HAM

Steps:

• Preheat your oven to 400 degrees F.
• Spray a 9x13 inch pan with nonstick spray, or grease with butter.
• Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
• Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
• Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
• Remove the casserole and reduce the oven temperature to 350.
• Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
• In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
• Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
• Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
• If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

OVERNIGHT BREAKFAST CASSEROLE

Steps:

• Place crescent dough in the bottom of a greased 9×13 pan.
• Layer sausage, potatoes & cheese in order given.
• Mix eggs and milk together in large bowl. Pour over casserole.
• Cover and refrigerate overnight.
• Let rest on counter while oven preheats to 350 degrees. Bake uncovered for 45 minutes or until eggs are just set in center, being careful to not overbake. Let stand for 10 minutes before serving.

FROZEN POTATO BREAKFAST CASSEROLE

Steps:

• Spray 9 x 13 pan with Pam.
• Prepare potatoes as directed.
• While preparing potatoes, fry, cool, and crumble bacon -- or use the pre-cooked "real" bacon from Costco in the "cold section".
• Spread potatoes in pan.
• Beat the eggs with the milk, then pour over potatoes.
• Top with cheddar cheese.
• Scatter the crumbled bacon over the top of the cheese.
• Bake, uncovered, at 350 approx 50-60 minutes.
• Check often and if getting browner than you like, just cover with foil.

CRACK BREAKFAST POTATO CASSEROLE

Steps:

• Preheat oven to 400F with rack on lower middle position. Set aside 1/4 cup bacon for topping.
• In a large bowl, stir together all ingredients until fully combined well. Transfer to a 9x13 baking pan. Sprinkle reserved 1/4 cup bacon evenly on top. If baking right away, bake for 45-60 minutes uncovered, until top is golden. Otherwise, cover tightly and chill overnight; you'll need to add bake time if the casserole is cold.
• If desired, garnish with chives or parsley. Serve while hot.

CHEESY HAM AND POTATO BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 425 degrees.
• In a 9x13 baking dish, spread the hash browns evenly on the bottom of the pan.
• Next, salt and pepper the hash browns, and then pour the melted butter over them.
• Layer the cubed ham on top of the hash browns.
• For the next layer, sprinkle the shredded Colby Jack cheese evenly over the ham layer.
• Bake at 425 degrees for 25 minutes.
• While those layers are baking, whisk together in a medium bowl the eggs, evaporated milk, garlic salt, ground pepper, Italian seasoning, and onion powder.
• When the timer goes off, pull the pan out and pour the egg mixture over the hot casserole and place back in the oven. Turn the oven down to 350 degrees and bake for 40 minutes.
• Let stand for 5-10 minutes before serving.
• Enjoy!

VEGAN BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 F and grease (or use cooking spray) a 8×8 inch square baking dish or line with parchment paper. Set the baking dish aside.
• Line a baking sheet with parchment paper and add the potatoes, thyme, oregano and 2 tsp of the oil. Season with a pinch of salt and pepper. Roast potatoes for 20-22 min, flipping halfway through, until tender and golden-brown. (Note: you could use pre-roasted/cooked potatoes or hash browns here or have a make-ahead option of roasting potatoes the day before).
• Blend Batter: To a blender, add tofu, chickpea flour, water, nutritional yeast, garlic powder, turmeric, salt and pepper. Blend on high until smooth. Set aside.
• Cook Vegetables: In a large non-stick pan, heat the remaining 2 tsp oil over medium-high heat. When the oil is hot, add onions, peppers and mushrooms. Season with a pinch of salt and pepper. Cook for 4-6 min, stirring occasionally, until softened.
• Mix Batter: To a large bowl, add veggies, roasted potatoes and batter and stir to combine.
• Bake: Transfer the batter to the baking dish and bake on the middle rack of the oven for 45-50 minutes, until the top is golden brown and firm to the touch.
• Serve: Let sit for 15 minutes, then slice and serve as desired.

PIONEER WOMAN HASHBROWN BREAKFAST CASSEROLE

Steps:

• Preheat the oven to 375 F.
• Melt the butter in a large skillet set over medium heat.
• Saute the chiles, jalapenos, poblano, and onions until browned.
• Add the frozen hashbrowns, and stir.
• Season with salt and ground black pepper to taste, and stir until combined.
• Once the hashbrowns are almost cooked, add them to a buttered baking dish.
• Top the potatoes with the grated sharp Cheddar cheese, Monterey Jack cheese, and bacon.
• Bake until hot and bubbly, about 30 minutes.
• Allow the casserole to rest for 5 minutes before serving.
• Serve with boiled eggs or any other sides that you love.