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One of my readers, Judy, posted this breakfast recipe on a forum I belong to. She was replying to someone’s question about what to feed teenagers for a quick, healthy breakfast. You can freeze individual servings to warm up quickly in the Toaster Oven (I use mine all the time to avoid using the microwave). Just pop it in while getting ready, and by the time you’re done, it will be ready to eat. Thank you for letting me post your recipe, Judy!
photo by RBerteigJudy’s Breakfast Casserole
- 1 t. salt
- 7 c. shredded potatoes (easy to do with the shredder attachment on the BOSCH!)
- 1 onion shredded
- 1/3 c. butter melted and tossed with the potatoes
Mix together and press into large glass baking dish and bake at 425* for 1/2 hour.
Meanwhile prepare:
Whisk:
When potatoes are baked, sprinkle on the sausage and cheese, and then pour liquid mixture over everything. Squish your fingertips down into the bottom of the baking dish several places and then bake at 350* for about 30 minutes. Since the baking dish is nice and hot already, it doesn’t take long for this egg mixture to set. For lower carbs sometimes I use spinach instead of potatoes and bake for only 15 minutes at 350* during the first part of prep. Cool, and cut into squares. I wrap in plastic after it’s room temp. Another way to freeze would be to freeze the separated squares on parchment paper and then put into a big container to keep in the freezer.
Easy to pull out for a hot, easy, fast, & nutritious breakfast!
HELP! Do you have more ideas for feeding picky teenagers a nutritious breakfast?!
- More healthy egg recipes!
- Breakfast cereals, should we eat them?
- My favorite kitchen gadgets
- If you only take ONE daily supplement, THIS ONE should be it!
- Meal planning/kitchen tips
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This is a great recipe! I used a recipe very much like this one last year for my husband’s breakfast meeting with his office. It was his turn to bring in food, and he didn’t want to bring in the usual doughnuts and bagels. This dish can be be increased, and it can be prepared ahead of time and refrigerated and then baked the next morning. It got rave reviews, and I hear that people ate it cold as the day went on! If you have teenagers in the house, this is the recipe for you!
We make a casserole almost identical to this once a week and it is GREAT! My husband gets up at an ungodly hour for work, and since I have CFS I cannot get up that early, so he just pops a slice of this in the toaster oven and has an easy and nutritious breakfast. We use our homemade turkey breakfast sausage in it along with small diced potatoes.
Another wonderful breakfast along these lines that we have every Sunday morning is baked french toast. I made this recipe up to use with the homemade bread “failures” I had going for awhile where my bread didn’t rise properly and was a “brick.” And being that I make 5 loaves at a time I had 5 bricks! So, I sliced them about 3/4″ thick and put them in the freezer and then made this french toast with it. Now that I’ve gotten over my bread problem, I use the thick heels from my bread each week for this.
Cut your bread up into 1-2 inch chunks. We use most or all of a whole loaf for this, or the *thick* heels from 5 loaves of bread. Put them in a greased 9 x 13 baking dish. Blend up 8-10 eggs with 2-3 cups of milk and some vanilla (1-2 teaspoons). (If your bread is super dense you would use the larger portion of milk, otherwise 2 cups should be enough.) Pour over the bread. Leave on the counter and after 5 or 10 minutes turn the bread pieces to get them all coated wtih the egg mixture. Sprinkle generously with cinnamon. Cover with plastic wrap and put in the fridge. By morning the egg will have almost completely soaked into the bread (which is why this is good for those “brick” times). Bake at 350 for about 40 minutes, or until the egg has set. This fills your house with the most DIVINE smell! And my family LOVES this. It is our Sunday morning treat. Well, “our” is an exaggeration! I cannot have eggs, milk, OR, wheat!
The kids or my husband just pop it in the oven and I get out of making breakfast on Sunday mornings. This is good with maple syrup or just applesauce as a topping.
Blessings!
Rhonda
Rhonda, thanks for the recipe! I just tried an apple baked french toast last weekend that I need to tweak more before posting, so I’ll use some of your recipe to make mine better!
Does this fit in a 9×13 dish? It seems like a lot of food!!
I just made this and put it in two 9×13 pans, as I was really afraid of overfilling. I think it would be too much for one 9×13, but might fit in a 11×14 (I don’t have that size, so I couldn’t try it.) It expands a little while baking, so keep that in mind!
Can’t wait to taste it!