Ok, it’s more like a casserole, but I liked the word play. I came up with this recipe (by myself!) on the fly tonight, which is extremely unusual because I usually go by the book in the kitchen. Jerod and I wanted breakfast for dinner, but I didn’t feel like slaving over a hot frying pan to make four or five entrees. So I combined all of our favorite breakfast foods in a casserole dish and let the oven do all the work. I eyeballed most of the ingredients (measurements below are approximate), so just put in however much you feel like eating.
Jerod gave this dish rave reviews (he ate it plain), and I took my portion a step further and paired it with mango habenero salsa and a fresh peach on the side. I recommend Mrs. Renfro’s Medium Hot Mango Habanero Salsa. It’ll make your mouth sing and also bring out the flavors in the casserole.
Easy as Breakfast Pie
Heat the oven to 350 degrees. Grease an 8X8-inch glass pan.
Frozen hash browns
Seasoning salt (I used Lawry’s Original Seasoned Salt)
1/2 cup feta cheese
1/2 cup cheddar cheese
Turkey bacon strips
1/2 cup almond milk
Cover the bottom of the glass pan with hash browns. Warm in the microwave for about 2 minutes. Lightly cover the hash browns with seasoning salt, then mix to coat.
Crack 7 eggs in a separate bowl and mix with about 1/2 cup almond milk. Combine this mixture with the hash browns and mix well.
Put bacon strips in a skillet and cut into small pieces after thoroughly cooked. Add bacon to hash browns and eggs in glass pan and mix well. Mix in feta cheese and sprinkle cheddar cheese on top of casserole.
Cook casserole for 30 minutes, or until the middle doesn’t jiggle and the edges are brown and crispy.
Dig out a piece and enjoy with a side of fruit!