Wow, I just got done eating an egg casserole and it turned out great! Do you plan on making breakfast for Father’s Day? This is a nice hearty dish to make! Don’t just limit it to a breakfast dish- we just ate it for lunch! I am excited to share this recipe, because my girls did well eating it and they had no clue they were eating a bunch of vegetables! If you have a pampered chef chopper, it definitely comes in handy with this recipe! I saw a recipe for hash and another for an egg casserole. They both sounded good, so I combined the recipes to something I thought sounded good!
Brown a 1 lb. of ground beef (you can use ground turkey if you want). Season the meat with garlic and seasoning salt. Add a can of chopped mushrooms and one cup of red, yellow, and green peppers (I used frozen since they are already sliced up into small pieces). You can always add more vegetables if you would like. If you want a little spicier dish, you can add diced jalapenos and onions to the mixture. When the meat is almost done cooking, add one cup of Italian Bread crumbs. Let cook until completely browned and pour off any excess grease.
Peel 5 baking potatoes. Chop into small pieces. Put them across the bottom of a cake pan that has been sprayed with cooking spray. You may want to salt the potatoes (I don’t use a lot of salt, so I didn’t). Take the meat mixture and pour over the potatoes. Mix up.
In a large bowl, put in 6-8 eggs. Add enough milk as you would to make scrambled eggs. Season the eggs with garlic, pepper, and a dash of salt. Then, add a cup of shredded cheese to the eggs and stir (I used Mexican Style by Kraft). Pour over the potato/ meat mixture. Stir all together. Bake at 400F for about 30 minutes. Add one more cup of cheese spread all over the top of the dish. Cook for another 10 to 15 minutes until the cheese is golden brown.
My girls loved it with ketchup on top. You can add salsa and a little sour cream for a different twist.
Happy cooking!
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