Sometimes weekend mornings can be very busy for me. Even on those days on the weekend when we actually don’t have a football / baseball / basketball / softball / cheer / track event. We have a big family, and sometimes making one omelet for each of my family members (or something like that) will leave me in the kitchen for way longer than I like, no matter how much I love cooking. I love to spend time with my family and eat together, enjoying one another’s company.
So a while back I decided to try a breakfast casserole, inspired by all the things I love in an omelet – and maybe a few extras. Of course it’s evolved a little from the initial time I made it. I also made this last year for Thanksgiving morning with my Pumpkin Spice Bread Muffins and a pot of coffee and it was a hit. This would be great to prepare the night before Christmas, and just heat and serve Christmas morning after everyone is done unwrapping presents!
There’s a lot of ingredients in here, some you can switch out for others for those picky eaters in your life. I like to eat it as is, my older sons and husband like it with hot sauce or salsa. I believe one time I sliced up some avocado and served it with the slices on top and some sour cream and salsa. Just like an omelet! However you like it, serve it or switch it up, it’s definitely a different take on breakfast or brunch than the average scramble and pancakes.
- 2 medium russet potatoes, scrubbed, peeled, and shredded
- lemon pepper, to taste
- season salt, to taste
- canola oil
- 8 oz thick sandwich meat ham, chopped
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley
- 1 (4 ounce) can diced greed chile
- 1 (4 ounce) can sliced mushrooms, drained
- 1/4 medium red bell pepper, chopped
- 1/2 cup fresh spinach, chopped
- 2 ounces monterey jack cheese, small slices
- 5 large eggs
- 1/2 cup heavy whipping cream
- salt and pepper, to taste
- medium cheddar cheese, shredded
|Start by peeling your potatoes, then shred them. I use a cheese grater to shred.|
|It will look like this when you’re done.|
|They should look something like this when they’re done. You don’t want them too crispy, but you want them to maintain their shape. They will be on the bottom of the casserole dish under the rest of your layers for your casserole.|
|Now chop up the ham and onion. Add them to the same pan you cooked the potatoes in and saute a few minutes. No need to add any oil, the pan should be perfectly seasoned from the oil and potatoes.|
|Once the ham and onions have been sauteed a few minutes, add in the garlic and mix around for a minute or two. Then add the parsley and oregano.
Once complete, add to the casserole dish on top of the potatoes.
|Combine the drained mushrooms with the diced chile, and layer that in the dish on top of the ham mixture.|
|Now chop up the spinach and bell pepper, combine, and layer above the rest of the ingredients in the dish.|
|Slice up your monterey jack cheese (you can play around with the cheeses, I just always have mainly 3 cheeses in my house because that’s my kids favorites.) and layer it above everything else.|
|In a bowl combine the eggs, whipping cream and salt and pepper. Whisk until smooth.|
|Then carefully pour the mixture over the ingredients.|
|Sprinkle the top with the shredded cheese. Cover with foil (spray the inside of the foil with non stick spray so the cheese won’t stick!) and bake for 25 minutes. Remove the foil, then bake another 20 minutes.|
|So many tasty layers, definitely a savory dish!|
|There’s your potato crust!|
|Serve warm, and enjoy!|