August 5, 2015

Recipe Wednesday: Breakfast Casserole

Since starting work full time back in April, my lounge days are limited to the weekends. That means, my Pinterest time is few and far inbetween.

I hadn't made a food concoction in quite a while, but a month ago, during the 4th of July weekend I basically had a 4 day weekend and a little bit of time on my hands.

With this, I started looking through Pinterest and decided that a breakfast casserole was my next project. This is very similar to the breakfast cups I made back in January, but just in a regular casserole form.

I couldn't find a recipe that exactly fit what I want-- a lot used ham instead of bacon, were for serving sizes of 24 people, or just wasn't what I was looking for. I decided to just wing it and make something of my own.

Ingredients:



1 package of Pillsbury Crescent Rolls
Half a package of Hash Browns
8 Eggs
Bacon (as much as you'd like) -- precook before hand
Shredded Cheese (whichever kind, however much you'd like)

Steps:

1. Spray casserole pan with cooking spray
2. Spread package of crescent rolls over the casserole pan, make sure there are no open spaces between the dough, seal up any cracks.
3. Spread raw hash browns on top of the crescent rolls
4. Beat 8 eggs together in a bowl (add salt and pepper if you'd like) and pour over hashbrowns
5. Add pre cooked bacon slices on top (I broke the pieces of bacon in half to cover more space)
6. Sprinkle with shredded cheese
7. Cook at 350 degrees for about 15-25 minutes, or until the edges of the crescent rolls look golden brown, and the eggs are cooked thoroughly.





This casserole lasted for weeks. It was honestly way too much (whoops) so after about 5 days in the refrigerator, I cut it in half and put it in the freezer. It tasted just as good after it was defrosted and heated in the microwave.

This is such a fun brunch idea, if you're having a weekend brunch for your girlfriends -- it's something easy and quick to make that is different!



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