Overnight Breakfast Casserole

Overnight Breakfast Casserole requires approximately 1 hour and 10 minutes from start to finish. For $1.38 per serving, you get a morn meal that serves 6. One serving contains 245 calories, 17g of protein, and 12g of fat. 22 people have tried and liked this recipe. If you have diced ham, butter, hash browns, and a few other ingredients on hand, you can make it. It is perfect for Christmas. It is brought to you by Your Homebased Mom. Overall, this recipe earns a rather bad spoonacular score of 36%. Try Overnight Breakfast Casserole, Overnight Fireman’s Breakfast Casserole, and Overnight Broccoli Cheddar Breakfast Casserole for similar recipes.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 50 minutes

 

Ingredients:

1/4 tsp black pepper

1 Tbsp butter, melted

1/2 cup cottage cheese, small curd

1 cup ham, diced

5 eggs

1/4 cup green onions, chopped

additional green onions for garnish

2 cups frozen shredded hash browns

1/3 cup milk

1/3 cup Panko bread crumbs

1/2 tsp salt

1 cup shredded cheese, Swiss or other blend

Equipment:

bowl

knife

oven

Cooking instruction summary:

InstructionsLightly grease a 9 inch glass pie plate.In a bowl, combine eggs and beat until foamy. Add in ham, hash brown potatoes, cheese, cottage cheese, milk, green onions, salt, and pepper.Pour mixture into prepared dish. Cover and chill for 2-24 hours.Before baking, mix together bread crumbs and butter and sprinkle over top of egg dish.Bake uncovered in a 325 degree F oven for about 50 minutes or until a knife, inserted in the middle comes out clean. Garnish with additional green onions

 

Step by step:


1. Lightly grease a 9 inch glass pie plate.In a bowl, combine eggs and beat until foamy.

2. Add in ham, hash brown potatoes, cheese, cottage cheese, milk, green onions, salt, and pepper.

3. Pour mixture into prepared dish. Cover and chill for 2-24 hours.Before baking, mix together bread crumbs and butter and sprinkle over top of egg dish.

4. Bake uncovered in a 325 degree F oven for about 50 minutes or until a knife, inserted in the middle comes out clean.

5. Garnish with additional green onions


Nutrition Information:

Quickview
245k Calories
16g Protein
12g Total Fat
17g Carbs
4% Health Score
Limit These
Calories
245k
12%

Fat
12g
19%

  Saturated Fat
5g
35%

Carbohydrates
17g
6%

  Sugar
2g
3%

Cholesterol
170mg
57%

Sodium
738mg
32%

Get Enough Of These
Protein
16g
33%

Selenium
17µg
25%

Phosphorus
220mg
22%

Vitamin K
22µg
21%

Vitamin B2
0.3mg
18%

Calcium
166mg
17%

Vitamin B12
0.9µg
15%

Vitamin A
531IU
11%

Iron
1mg
10%

Vitamin B5
0.99mg
10%

Potassium
336mg
10%

Vitamin C
7mg
9%

Zinc
1mg
9%

Vitamin B1
0.14mg
9%

Manganese
0.18mg
9%

Folate
34µg
9%

Vitamin B6
0.15mg
8%

Vitamin B3
1mg
8%

Vitamin D
1µg
7%

Copper
0.12mg
6%

Fiber
1g
6%

Magnesium
22mg
6%

Vitamin E
0.56mg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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