Tuesday, April 26, 2016

BREAKFAST CASSEROLE RECIPE

How about some food?  It's been awhile!  Here is something 2nd Man threw together once and now we have it at least once a month.  It's not unlike a frittata, but owes it's existence more to casseroles than anything else.

Baked Breakfast Casserole
Above is what it looks like when finished.  
Yummy and bubbly goodness!


So he started with a greased casserole dish.  And then poured baked potato chips into the bottom. Wait, what?  Yep.  

Kettle brand Baked Potato Chips
2nd Man saw these baked, 100% all natural potato chips and said "what if I used these in the bottom of a casserole for breakfast?" 
Um, who says no to that?  


Next he mixed six eggs, 2 tsp parsley, 2 cups chopped (cubed) ham, 2 cups of shredded cheddar cheese (divided, 1 cup used now and 1 cup used later) and salt and pepper to taste in a bowl and poured it over the potato chips.


The eggs will settle down into the potatoes and the ham will sit on top.  That's OK, the eggs will rise up as they bake.


Sprinkle the 1 cup remaining cheese over the top of all and bake in the oven, uncovered, in a preheated 350 degree oven for about 20 minutes or until eggs are cooked and the cheese is bubbly.

Breakfast Casserole
Remove from the oven and serve while still warm.  Slice and put on plate.  It's very delicious and the use of the baked potato chips saves a lot of time (no slicing of potatoes) and adds flavor.  Great for serving at a breakfast brunch, or just eat on it for a few days like us!

Enjoy!



21 comments:

  1. OK, that just looks sinfully delicious!

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  2. This looks scrumptious! And great pictures!
    2nd Man is so creative with his cooking and baking - the mark of a great chef. Love all his recipes!

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    1. Aww, thanks!! I will pass that along.

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  3. oh wow, that does look good!!

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  4. I have used potato chips in quite a few recipes, but this a new one! Very creative and it looks delicious :)

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    1. The chips don't stay crispy, and I'm not sure how regular potato chips would work. These baked ones sort of become like sliced potatoes.

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  5. You americans love to throw everything in dont you

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  6. Replies
    1. The reason we used these is because they were baked and all natural and relatively flat....much like sliced potatoes. The goal wasn't to keep them crispy, it was to have them take the place of a potato base. We've made this before with some thinly sliced potatoes and so these worked perfectly. Hope that made sense, ha.

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  7. Use a large oval crock pot and you can enjoy all summer long with out heating your house up!

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    1. Now THAT'S a great idea, thanks!!!

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  8. Ok, that's just silly but I want to try it! My problem is that I can't have potato chips in the house because I have no self control with them. I once bought a box of those individual packs that are supposed to go with lunches and ate every single one of them in one day! I have no shame ;-)

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    1. Ha, I hear ya. We love them in all forms. Not sure how other types would work in this. It's silly and yummy! And no worries on the little packages...it'll be our little secret, ha

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  9. 1st Man,

    Looks delicious! I'll have to remember to use chips as my base before making my breakfast casserole.

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    1. We used these because they were thick, all natural, baked and flat. They most closely approximated using sliced potatoes. Not sure how others would work but if you try, let us know.

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  10. Wow does that ever look good! Breakfast tomorrow morning.

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    1. Thank you, hope it works out for you!

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  11. I'm catching up on blog posts I missed over the last couple of months due to my move but even though this is an older post, it can't be let go by without a comment. That looks devine. And of course I see it just as I'm on my third day of restarting the eight-week blood sugar diet that I had to abandon during the chaos of moving. I'll have to try and remember it for September. While at the same time trying not to think about it at all. I think I'd add some crumbled up crisps (chips to you) to the cheese that's sprinkled on top, though - just to have the occasional crunchy bit. That was a topping for a chicken pie I used to make years ago. Sliced boiled potatoes on top of the chicken base were then covered with a mix of 1 part grated cheddar, 1 part coarse breadcrumbs and 1 part squished up cheese and onion crisps. It was delicious, and a lovely crunchy counterpart to the soft potatoes and creamy chicken. Right, now to go and distract myself from thoughts of crisps with a big bowl of vegetable soup. Glad I remembered to take it out of the freezer last night.

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