I love love love breakfasts but as a busy person and a mom, it’s just so hard. Enter casseroles. I love that they’re easy, quick, great leftovers, and easy to sneak in veggies! This is an adaption from Fallon Danae’s breakfast casserole in her cookbook, Batch (highly recommend!). This is everyone in our family’s favorite breakfast casserole! Hope you love it as much as us!
Ingredients
- 16 eggs
- 1 lb defrosted hashbrowns
- 24 oz Cascadian farms root veggie defrosted hashbrowns (can sub with normal)
- 1 cup milk
- 8 oz bacon
- 1 tablespoon salt
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 cup plain yogurt (Culina is my fav for dairy free)
- 1 head of curly kale washed, dried, and finely chopped
- 4 T diced chives, to top
Method
- Cook hashbrowns until crispy (bake bacon at same time I use cookie sheet for hashbrowns, casserole dish for bacon). Remove and cool
- Oven method (my preferred method) : toss with avocado oil, salt and pepper and bake at 400 for 20-40 min
- Stovetop: drizzle oil in pan top with hashbrowns and salt and pepper. Flip when crispy
- Bake bacon: line casserole dish with parchment and lay bacon in single layer. Bake at 400 for 20 min. Remove, cool, and crumble
- Use some of the bacon fat to grease a 9×13 casserole dish or whatever fat you choose
- Whisk eggs then add remaining ingredients, dump in casserole dish and bake at 350 for 60 min until internal temp of 160 degrees
Notes
- We keep for 5 days and reheat by steaming in the Always Pan with the steamer basket
- We top with ketchup (dal thinks this ketchup deal is gross- the rest of us love it) and flaky salt
- I defrost hashbrowns overnight in fridge or on counter morning of
Our Favorite Store Bought Snacks