Saturday's Supper - Easy Breakfast Casserole

Sometimes cooking can be a drag. I get it. You don't always want to spend the time slaving over a hot stove to make the same old thing again. Well, I have decided I am the queen of the fridge clean out. I can turn all the random pieces of stuff in our fridge into something tasty and totally different. On Sunday we usually make breakfast at home and after browsing Pinterest for some inspiration I decided I was making a breakfast casserole.

The original recipes I looked at were paleo and I was looking for something gluten free because I've been eating a lot of cookies and bread lately. The result, based on what we had hanging around, was this delightful and easy dish.

Easy Breakfast Casserole

by Heather MacDonald

1 large sweet potato - peeled and shredded
2 brats - diced
1/4 c bacon - pre-cooked
1 green bell pepper - diced
2 Tbsp green onion - minced
8 eggs - scrambled
1 c shredded cheese

Prep all your ingredients by slicing and dicing them all into bite sized pieces. I greased up a 9x13 pan and layered my shredded sweet potatoes along the bottoms and up the sides a little. I sprayed some oil on top of the potatoes and tossed them in the oven heated to 375 for about 10-12 minutes.

While the potatoes are cooking I heated up the diced brats and bacon to let them get a little crispy. I also added a few dashes of smoked paprika and chipotle chili powder. I removed them from the pan and then tossed in my green pepper. I let that cook up until they were crisp tender with a little garlic salt, onion powder, and black pepper.

When the potatoes are partially cooked and starting to brown on the edges I layered in the meat and green pepper. I poured my scrambled eggs over the top then layered on the cheese and green onions. Everything went back into the oven for about 20 minutes until the cheese was melted and a knife inserted in the middle came out clean. (You could make this in an 8x8 or 9x9 pan for a thicker casserole but I would imagine you'd have to cook it a lot longer. I didn't want to wait that long because I was hungry.)

I served mine with some sliced avocado and hot sauce but you could also serve it with some pico de gallo, sour cream, or other favorite breakfast condiment. I loved this recipe because you can use whatever you have on hand. I would totally throw in any type of cooked meat you have or leave out the meat and go nuts with veggies. Mushrooms, peppers, onions, zucchini, or anything else you have hanging around would be good. (I would precook your veggies a bit so you don't end up with a watery casserole.) Pretty much if you've seen it in an omelet or a breakfast scramble you could toss it in here. You could also use frozen hash browns or shred a regular potato. It's up to you. The measurements aren't exact as I just don't cook that way. This should give you a reasonable idea of what I put in though.

If you try this be sure to come back and let me know if you liked it. I personally enjoyed the sweet and savory flavors together and had two whole pieces this morning. YUM!

Do you cook from a recipe or do you prefer to make up your own recipes? I'm always looking for new breakfast ideas so feel free to share links to any of your favorites.


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