Let’s just say this is the breakfast recipe you’ve been looking for! Packed with protein and vitamin B6, this casserole is the essential breakfast staple. All you need is eggs, cheese, hash brown potatoes, olive oil, and spices. Five ingredients, one amazing breakfast/lunch/dinner. That’s another cool thing about this casserole, it is equally good at any time of the day. I should know.;) As the size of our flock of chickens seems to keep increasing, we have more fresh eggs than we know what to do with, but not quite enough to start an egg business. If you know what I mean. When you’re getting 40-50 fresh eggs a week, it was time to take drastic action as a cook. This meant racking my brain for a recipe that would use a lot of eggs, and still taste delicious. Luckily, through a random Google search I stumbled upon a forum of fellow backyard chicken owners who had run into the same problem. Too many eggs, not enough consumption. After perusing many different ideas I decided to try out one of their stand-by recipes for using a lot of eggs. As the instructions were vague (all she said was to use hashbrowns, eggs, and cheese to make a casserole), I had to use my imagination. The first time we made it was for supper, but it really works for any meal of the day. I had the leftovers for breakfast the following morning after my workout and it was just what I needed to refuel. Why did I just compare myself to a car? Hmmmm…..Anyway, to all of you backyard chicken owners out there, and everyone else who wants me to get on with it and tell them the recipe, here’s a little something guaranteed to make your day.
The Ingredients: 3-4 cups frozen country style hash browns, 20 eggs, 1 1/2 cups freshly grated sharp cheddar cheese, 1/4 cup olive oil, 1 tsp. onion powder, 1 tsp. salt, 1/2 tsp. freshly ground peppercorns, 1/2 tsp. paprika, 1/2 tsp. garlic powder.
Preheat your oven to 375 degrees. Add half of the olive oil to a large skillet over high heat. Allow the oil to come to a simmer. Cook half of the hash browns for about ten minutes or until they are halfway cooked. Now add the remaining olive oil to the pan and cook the rest of the hash browns. Flatten the hash browns into an even layer in the bottom of a large casserole pan. Whisk together the eggs in a large bowl until well combined. Pour the beaten eggs evenly over the hash brown layer. Now sprinkle the cheese evenly over the egg layer. Cook for 30-40 minutes or until the casserole reaches the desired consistency. FYI, thirty minutes produces a slightly wet egg texture, forty is fully cooked.
This is a beautiful dish, in more ways than one!