Breakfast Casserole Recipe

From Dorothy McNett's Recipe Book.

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Breakfast Casserole

From Dorothy McNett's recipes at In case the chef bails, the restaurant is closed, no money for the country club brunch, mom is sick, and dad can't cook......just CLEAN OUT THE REFRIGERATOR and cook up a breakfast casserole!

1 onion
3-4 cloves garlic
2-3 small potatoes
2-3 tablespoons butter or olive oil
corned beef or ham, or any other cooked meat or seafood
fresh or cooked vegetables such as peppers, green onions, zucchini, broccoli...
hot sauce
dabs of mustards, etc
3 --5 eggs
salt and pepper
shredded cheese for garnish, if desired

Finely chop the onion, garlic, and potatoes. In large saute pan or skillet, heat oil or butter. Add the chopped onion, garlic and potatoes. Saute a few minutes, then add the diced meat or seafood, and any diced vegetables on hand. Cook and stir to heat thoroughly. Season with salt and pepper. Push the ingredients to the edges of the pan, add a tiny bit more oil. Reduce to medium heat. Whisk the eggs gently, adding a little salt, pepper, mustard and hot sauce as desired. Pour into the center, and cook gently. When they are nearly set, incorporate with the other ingredients. Garnish and serve, or arrange in a baking dish, sprinkle with a bit of shredded cheese of any kind and place in 350 degree oven for about 10 minutes and then serve.

Recipe created 2004-06-26.

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