The Three Posts of Christmas – Breakfast Casserole

Arghhh…. chicken pox!!! Yes, the pox is doing the rounds right in the midst of Christmas parties and hectic end of year school schedules. Both Leigh and Abby’s youngest girls have come down with chicken pox.  Still, good to have it over and done with when they are young and both had a reasonably mild dose and were more bored than unhappy.  Despite this small bump (pardon the pun!) in the road, it really is beginning to feel a lot like Christmas. The trees are up and decorated, the courier is coming with deliveries almost daily and the sun is finally showing its face.

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The breakfast casserole concept might be unfamiliar to many kiwis but we can assure you that it’s commonplace overseas and a really good way to entertain for breakfast (think crack of dawn rugby games) or brunch.  In fact the term ‘breakfast’ casserole is a bit misleading as it’s great for lunch or dinner too.

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This recipe combines all that is good about breakfast – hashbrowns, eggs, cheese and bacon/ham or sausage.  To assemble, you simply layer hashbrowns on the bottom of the dish, combine the rest of the ingredients and pour over the top.  Another great thing about this recipe is that it can be prepared the night before and taken out of the fridge the next morning and you’re good to go!  You can adapt this recipe easily too, doubling it or adding chilies if you want to give your morning a bit of a kick start.

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One final word – don’t be put off by the cottage cheese!  A lot of people seem to be adverse to cottage cheese but you’d never know it’s in there, trust us on this!

Breakfast Casserole

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Ingredients

1 box of ready made hashbrowns (approximately six individual hashbrowns, about 400 grams in total)

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1/2  brown onion finely chopped

1/2 teaspoon garlic salt

250 grams cottage cheese (light is fine)

1 cup grated cheese (tasty or whatever you have)

1 cup sausage (crumbled or sliced) or ham or bacon-you choose

6 eggs

Preheat your oven to 180 degrees. Lightly grease your dish, approximately 23cm x 23cm. Layer the hashbrowns (still frozen is fine) on the bottom of the dish.  Cut them to fit if you need to. Beat the eggs and add all the other ingredients to them.  Pour the egg mix over the hashbrowns.  Bake uncovered for 35 minutes then cover with foil until the casserole is set and brown on top (about another 20 min).  If doubling the recipe, increase the cooking time to 1 – 1 1/2 hours, the second half of the time with the dish covered with foil so the top doesn’t get too brown.

Done!

Published by

I Bake, You Cook

We are Abby and Leigh, two friends in the kitchen. After years of feeding family and friends, the odd school fundraiser and numerous requests for recipes, we decided it was time to share some of our favourites.

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