Wednesday, January 9, 2013

Omelet Casserole

This is a favorite breakfast at our house. I also sometimes serve it for dinner. It is easily made with items you can have on hand. Feel free to mix it up the night before and store it in the fridge. I have also prepared 2-3 at once and stored a couple in gallon ziplock bags in the freezer to thaw and bake at a later time. 

Start with 1 (32 oz.) bag frozen hashbrown potatoes. We prefer the cubed potatoes, but the shredded ones work too. You can also rehydrate some dehydrated hashbrowns and use them. Spray a 9x13 pan with Pam before filling.

Add any toppings you like in your omelets. I use dehydrated peppers and onions since they rehydrate during the baking process - just sprinkle a few across the top. This time I added sliced olives, leftover ham and grated cheese. Other topping options that work well are sausage, mushrooms, bacon bits, etc. You are limited only by your tastes and what you like.

Scramble 12 eggs with 1 cup of milk (use reconstituted powder milk) and add some pepper and maybe some salt. Sometimes the ham or bacon is salty enough and no more is needed - you decide.

Pour the egg mixture over the omelet mix.

Use a spoon to mix it around a little and make sure the eggs get all the way to the bottom of the dish. When mixing some extra casseroles, I just throw everything into a gallon bag and then lay flat to freeze at this point. To use frozen casserole, allow to thaw and then dump into a greased 9x13 pan and bake. It's that easy. Because it is so easy to make ahead of time, I like to use this when company is coming or for holidays.

Cover with foil and bake at 350 degrees for about 1 hour or until set.

Serve for breakfast, brunch, or dinner. This recipe can easily be cut in half. Bake a half batch in an 8x8 pan for about the same amount of time. Any leftovers freeze pretty well. My husband likes to take them into work for breakfast or lunch. I usually serve with pancakes, muffins, or toast with some fruit on the side. Enjoy!

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