Monday, April 18, 2011

Creamy Breakfast Casserole

Do you ever get tired of the "same old, same old" for breakfast? Cereal, toast, etc..? Well this breakfast casserole will be a nice change up to your morning ritual. It has all the things you would imagine for breakfast. The potatoes, the eggs, bacon and cheese. But it also has some other nice additions to really make this a yummy option. And not only for breakfast! This makes a great meal for brunch, lunch, or even dinner. Pair it up with a nice salad, and you have a complete meal.

Creamy Breakfast Casserole

3 - 4 large potatoes
1 tsp olive oil
6 ounces bacon
4 hard boiled eggs
1 medium chopped onion
1 tsp minced garlic
1/4 tsp chicken bouillon (I use Better Than Bouillon)
1 tsp dijon mustard
1 cup sour cream
1/2 tsp dried parsley
1/4 tsp seasoning salt
1/4 tsp black pepper
1 cup grated sharp cheddar cheese
1/2 tsp paprika

Preheat oven to 400 degrees.

Peel the potatoes. Cut into 1/4 inch slices, and boil in salted water for about 20 minutes.

While the potatoes are boiling, fry up the bacon. Drain and dice.

Sautee the onion and garlic together with the chicken bouillon in the olive oil until translucent.

In a medium sized bowl, dice up the hard boiled eggs and mix in the bacon, onion and garlic mixture. Add the dijon mustard, sour cream, parsley, seasoning salt and pepper, mixing well. Taste, adjusting the seasoning accordingly.

When the potatoes are done, place 1/2 of them layered evenly in a 3 quart casserole dish. Top with 1/2 of the cheddar cheese.

Now add the remaining potaoes in an even layer. Top with the sour cream mixture, spreading it out evenly over the potaoes. Top with remaining 1/2 cup of cheddar cheese. Sprinkle with paprika.

Bake at 400 degrees for 25 minutes. Let stand 5 minutes before serving. Yum!

Makes about 6-8 servings

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1 comment:

  1. I could definitely see myself eating that for breakfast, but not a salad with it.