Easy Overnight Breakfast Casserole

 

This simple & tasty casserole can be 
put in the oven after it is assembled or
refrigerated and baked in the morning.

Ingredients:

2 small russet potatoes

1/2 a medium onion

1/2 large red bell pepper

3/4 cup cooked chopped ham, sausage or bacon

avocado olive oil cooking spray 

4 eggs

1/4 cup milk

1 1/2 teaspoons Frank's Red Hot Sauce (or other favorite sauce)

salt and pepper to taste  

1 1/2 tablespoons olive oil

1 1/4 cup grated cheddar cheese

Optional Garnishes:

sour cream

chopped chives

Method:

Peel the potatoes and chop into 1/2 inch chunks. Set aside. Dice the onion and set aside. Remove the stem, seeds and any excess membrane for the pepper and dice. Set aside.

Preheat oven to 350*. (Skip this step if  you plan to refrigerate the casserole overnight.) Use the cooking oil spray to lightly grease a 9 inch square pan and set aside.

In a medium bowl, whisk together the eggs, milk, hot sauce, salt and pepper. Set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the diced potatoes to the skillet. Cook and stir occasionally for 8 to 10 minutes or until the potatoes are tender and can be pierced with a fork.

Add the chopped onions, pepper and meat to the skillet. Heat and stir for 3 to 4 minutes. Remove from the heat and stir in 1/2 cup of the cheese just until mixed in. Spread evenly in the prepared pan.

Pour the egg mixture over all and sprinkle the remaing 3/4 cup of cheese evenly over the top.

Overnight Instructions:

Cool the mixture in the pan campletely, cover with plastic wrap and refrigerate overnight. In the morning,  preheat the oven to 350*. Remove from the refrigerator and let it sit at room temperature for 20 minutes. Bake for 35 to 40 minutes, or until the eggs are set and an knife inserted near the center comes out clean.

Same Day baking instructions:

Preheat oven to 350*. After assembling the casserole, bake for 35 to 40 minutes, or until the eggs are set and an knife inserted near the center comes out clean.

Cut into 6 portions. If desired, garnish with a small spoon of sour cream and chopped chives. Makes 6 servings.

Note: This simple & delicious casserole is great for breakfast lunch or dinner. Serve with toast, muffins or a salad.