This recipe combines several breakfast casserole recipes, each of which are very tasty on their own, but like Voltron, combine to form something even more amazing. The bits of ham that look blackened are not burned, but in fact, are still chewy and delicious.
INGREDIENTS:
- Hash browns, Potatoes, or Potatoes O’Brien, thawed if frozen, or or Canned Potatoes (drained)
- Minced or Chopped Onion
- Minced or Chopped Garlic
- Chopped Spinach, thawed if frozen
- Shredded Pepper Jack, Cheddar, Swiss Cheeses, and/or other cheese mixtures
- 4-8 Eggs (depending on how much of everything else you’re using and how big/how many dishes used)
- 3/4 to 1 Cup Cream
- Salt
- White Pepper
- Smoked Paprika
- Hot Sauce
- Mustard Powder
- Diced Ham (cooked)
DIRECTIONS:
- Pre-heat oven to 375 degrees F.
- Combine hashbrowns, ham, onion, garlic, spinach, and some shredded cheese in a large bowl.
- Layer mixture into one or two greased baking dishes, about halfway up.
- Add a thin layer of cheese.
- Top with remaining hashbrown mixture.
- Beat eggs in a bowl until smooth.
- Add cream to eggs and whip.
- To egg and cream mixture, add salt, pepper, paprika, hot sauce, and mustard powder to taste. Whip until combined thoroughly.
- Pour egg & cream mixture into baking dish(es), ensuring even distribution. The mixture should disappear into the potatoes. Don’t add so much that there’s visible egg mixture on top.
- Sprinkle more cheese on top.
- Bake at 375*F for 30 minutes, then check. Casserole should be bubbling visibly. Using oven mitts, pick up casserole dish and shake back and forth gently. If casserole is still very jiggly, put it back in for 10-15 more minutes.
- Allow to cool slightly before serving.