For another breakfast casserole with a bit of a kick, check out this chorizo breakfast casserole.
Potato and sweet potato: Make a hash from the potato and sweet potato to create a hearty and delicious base with a crispy texture. Oil and butter: Imparts richness as you cook off the ingredients. Sausage: Use breakfast sausage or turn up the heat with fresh chorizo. You could even use Italian sausage! Mushrooms: For earthy and umami-rich depth of flavor. Red onion: Sautéed until sweet and aromatic. Yellow or white onion can be used if that’s what you have on hand. Baby spinach: Brings a burst of freshness and added nutritional value. Eggs: Acts as a binding agent, bringing it all together while making it wholesome.
Make and store: Prepare the casserole as per the recipe. Eat some now and keep the rest covered in your fridge. Before rushing off to work in the morning, cut a slice to eat on the go. Or get real fancy and warm it up. It’s great both ways! Make before bake: Prep everything but stop short of putting it into the oven. Wrap the casserole tightly and keep it in your fridge until shortly before you’re ready for brunch, then pop it in the oven 30 minutes before serving. You can’t beat hot and fresh out of the oven! It’s an ideal way to spend more time with family on Christmas morning, too!
While an egg casserole sounds like breakfast food, breakfast is allowed at any time of the day! Serve it up for an easy, delicious lunch or dinner alongside sweet potato wedges, roasted vegetables, or a crunchy greek salad.
Did you make this?
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