13-Minute Meals with Chef Suzanne: Breakfast Casserole

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Breakfast Casserole

1 dozen eggs
1 ½ cups milk
2 cups cooked ham or bacon
2 cups cooked potatoes diced or sliced
¼ basil pesto (omit if nut allergy)
¼ diced red pepper
¼ diced green onions
1 cup tri color cheese
1 cup pecorino Romano cheese
2 cups diced bread
1 teaspoon salt and pepper

Whisk eggs milk and salt a pepper until combined.  Add pesto, red pepper, onions cheese, potatoes and place in 9x13 casserole dish.  Add bread and press into dish until fully covered.  Place in 350 and cook approximately 10-15 minutes until center is set.

Recipe Ideas:  If serving vegetarians remove meat and add any vegetable.  Remove the bacon and ham and add chicken or beef, ½ cup salsa, and ¼ cilantro for a Mexican fiesta casserole.