An Easy Mother's Day Breakfast Casserole

Build your own Mother's Day casserole.

On May 8, 1914, President Woodrow Wilson signed a proclamation declaring the second Sunday in May as Mother's Day. The day was designed to recognize and honor all mothers, both living and deceased, for their immense contributions to family and country. Mother's Day is a day for spending time with family, and being stuck in the kitchen isn't what creator Anna Jarvis had in mind.

To start your day with great food and family fun without stressing over a hot stove, try this wonderful Build-Your-Own Mother's Day Casserole. It can be assembled the night before and tossed in the oven on Mother's Day morning, freeing up your time for hugs and smiles. Even better -- hand the recipe over to your husband or older children to get the job done. Be sure to check out all the variations at the bottom so you can customize this recipe to your family's preferences.

Basic Mother's Day Casserole Recipe (Serves 6)

Ingredients:

Cooking spray or margarine

3 cups frozen hash browns

3/4 cup shredded Colby Jack cheese

1 cup diced country ham

1/4 cup diced sweet onion

1/4 cup diced green bell peppers

4 large eggs, beaten

1-1/2 cups whole milk

Salt and pepper to taste

Directions:

1. Coat a 2-quart baking dish with the cooking spray or margarine.

2. Spread the hash browns evenly in the bottom of the dish and top with the cheese, ham, onions and bell peppers.

3. In a separate bowl, thoroughly combine the beaten eggs, milk, salt and pepper. (Be sure to taste for the saltiness of the ham before adding additional salt.)

4. Pour egg mixture over ingredients in baking dish. Cover tightly and refrigerate overnight.

5. Remove casserole from fridge and let stand at room temperature while your oven preheats to 350 degrees.

6. Bake uncovered for about 45 minutes, or until a knife inserted in the middle comes out clean.

7. Let set for five minutes before serving.

Variations:

* Turn this into a vegetarian casserole by substituting two cups of sautéed and drained mushrooms for the ham.

* Make a richer casserole by using only 3/4 cup of whole milk and adding 3/4 cup of sour cream.

* Spice up your casserole by substituting 1-1/2 cups of browned and drained Mexican chorizo for the ham.

* Give your casserole a crunch by spreading two cups of crushed corn flakes (tossed in three tablespoons of melted margarine) on top before baking.

* Sweeten your casserole by spreading two cups of crushed sugar frosted corn flakes (tossed in three tablespoons of melted margarine) on top before baking.

Content by Cherri Megasko.
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