Howdy y’all! Wanted to share a recipe that’s become one of our favorites. I first saw the original recipe on the blog Bless This Mess several weeks ago (great blog!). I love it because it’s super-duper simple (trust me, I’m all about plain and simple!). I like it too because it’s clean eating without a lot of chemicals, and also because the eggs and their protein fill you up and keep you satisfied.
I made this recipe for just my husband and I, and it was the perfect size for just the two of us. We had enough for supper with enough leftover for him to take it in his lunch the next day. For a larger family, just double the recipe and use a 9×13 pan. (I know.. that’s a lot of eggs! But what an easy, frugal, healthy meal for feeding lots of mouths). Here’s our tweaked version:
- 6 ounces Potatoes O’Brien (about 1 1/2 cups), thawed
- (or cube 2 med potatoes, ¼ C each of onion and green pepper; saute in butter until cooked through)
- 8 eggs
- 1/3 cup milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup mixture of any or all: Mozzarella, Parmesan, Asiago, Provolone Shredded Cheese
Preheat the oven to 350 degrees. Butter the bottom and sides of an 8×8 baking dish. Put potatoes into the buttered dish. In medium bowl whisk together the eggs, milk, and salt and pepper, and pour this mixture over the potatoes. Sprinkle the cheese over the top of the casserole. Bake, uncovered, for 30-35 minutes until the center is set.
We added a small can of mushrooms and some breakfast sausage before baking. We love it with chopped up broccoli florets and tomatoes too. This recipe lends itself well to just about anything you’d like to add. If you have an Aldi in the area, they sell a package of shredded Italian-style cheese that’s a combo of the above cheeses which is pretty yummo, but plain ol’ mozzarella is very good too. Serve with some toast and maybe bacon- and you’re good to go!
Enjoy breakfast for supper tonight! : )