Breakfast Casserole

It's a new year and that means new goals and challenges.

One of my challenges for this month has been to participate in the Pantry Challenge! I'm so excited and although it's only the 6th day into the month we are doing pretty well - The only items that have been purchased are milk, fruit, and veggies. And it feel so good to come home from work and know that dinner is done.

I know this planning won't work for everyone and I am going to try as I go through to give you tips and suggestions to make it work for your specific situation. In the coming weeks - I will be posting recipes, tips, hints, suggestions on Thursdays (YUMMY THURSDAY) so be sure to come back and check it out.

The first recipe I have to share is an amazing breakfast casserole that can be tweaked to fit any palate. For the meat-eater in your family - add extra meat, for the veggie lover - add some sauteed vegetables - you get the idea. It's a hearty dish that can be made ahead of time, cooked and froze ahead of time, and enjoyed at any time of the day. The recipe makes enough for a 9x13 pan - we actually doubled our and made 3 8x8 pans.


Breakfast Casserole

1 lb breakfast meat cooked and drained
1 small diced onion, sauteed
3 to 4 cups thawed hash browns (cubed or shredded)
1 1/2 C Ranch dressing
1/2 C milk
8 eggs
2 C shredded cheese (I normally use cheddar)

Whisk milk, dressing and eggs together in large bowl.  Stir in rest of ingredients.  Pour into greased 9x13 plan and bake at 350 for 45 minutes or until set in the middle.  

(Thanks Aunt Patty for the recipe it has been a huge help over the years)