|Nutrition Facts (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||52%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 3g||11%|
|Total Sugars 6g|
|Vitamin C 30mg||149%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This great tasting breakfast casserole recipe is made with hash browns, eggs, and ham or Canadian bacon. The layers of potatoes, vegetables, and Canadian bacon (or ham) are bound together with eggs.
We love that there are so many vegetables in this casserole. It can be served for a special brunch or evening meal. Feel free to vary the type of cheese you use or change the vegetables up a bit. This would be good with diced corned beef as well.
1 (30-ounce) bag frozen Southern-style hash browns, or 1 (32-ounce) bag shredded hash browns, thawed
Salt, to taste
Freshly ground black pepper, to taste
3 cups shredded sharp cheddar cheese, divided
3 tablespoons unsalted butter
12 ounces Canadian bacon, thinly sliced
1 1/2 cups chopped onion
1 large green bell pepper, chopped
1 large red bell pepper, or yellow bell pepper, chopped
8 ounces mushrooms, sliced
2 medium tomatoes, sliced, optional
12 large eggs
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Gather the ingredients.
Spread the thawed hash browns in a deep 11 by 14-inch lasagna or roasting pan; season generously with salt and pepper. Sprinkle half of the shredded cheese over the potato layer.
In a large skillet over medium heat, lightly brown the Canadian bacon slices in 2 tablespoons of butter; set aside.
In the same skillet saute the onion, peppers, and mushrooms until tender. Add another tablespoon of butter.
Spoon the sautéed vegetable mixture over the cheese layer. Top with sliced tomatoes, if using.
Arrange slices of Canadian bacon over the vegetables, overlapping if necessary. Top with remaining cheese.
In a medium bowl, whisk the eggs with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the milk; pour over the casserole. Using a spatula, gently press all over to soak all of the layers with egg mixture. Let stand for 15 minutes.
Meanwhile, heat oven to 350 F/180 C/Gas 4.
Bake the casserole for 35 to 45 minutes, until set. Cool slightly before slicing.
To check the temperature of the casserole for doneness, insert a food thermometer into the center. It should register at least 160 F/71.1 C.
Can I Freeze the Breakfast Lasagna?
Once the casserole is baked and cooled, cut into individual pieces and wrap each one separately in plastic wrap. Place the wrapped pieces in a zip-top freezer bag and store in the freezer up to four months. Defrost in the refrigerator overnight and heat up in the microwave in the morning.