I am notorious with all those who know me for having a small problem with my food touching on my plate. Be it breakfast, lunch or dinner I designate specific areas on my plate for protein, carb, vegetable and fruit with plenty of space in-between. I watch very closely for renegade gravy, sauce or ranch dressing attempting to seep its way over to destroy my dinner roll.
As strict as I am with this discipline,there is one caveat to this life rule of mine: casseroles. In fact, as far as I’m concerned, the ooier/gooier and messier the better. There is something so satisfying about combining everything together into one cohesive dish, where the different elements are supposed to touch and meld into an all-in-one meal. It certainly alleviates my stress at attempting to maintain the boundaries on my plate! I’ve always loved breakfast. And where there is definitely a place in my heart for oatmeal and french toast, I’m a bacon, eggs and hashbrowns kind of gal when you get right down to it. So, it comes as no surprise to me that I have gravitated toward breakfast casseroles to satisfy my hunger for a hearty breakfast in a nice and tidy (read: does not migrate all over the plate) little package.
This “Holiday Breakfast Casserole” covers all your basis. Unless you don’t like eggs. Or bacon. Or hashbrowns. Then you’re pretty much screwed. But if you’re a team player then throw it in the oven first thing the morning and it’ll bake while the kiddos are rippin’ through their treasures.
- 1 pound bacon, diced
- 1 medium onion, chopped
- 6 eggs, lightly whisked
- 4 cups shredded frozen hashbrowns, thawed
- 11/4 cups sour cream
- salt and pepper to taste
- 2 cups cheddar cheese, shredded (reserve 1/2 cup)
- 1 1/2 cups swiss cheese, shredded (reserve 1/2 cup)
- Preheat oven to 350 degrees.
- In a large skillet, cook the bacon and onion until bacon is crisp and onion is translucent; drain.
- Combine the remaining ingredients in bowl; add bacon/onion mixture.
- Pour into a greased 9×13 inch casserole dish. Sprinkle reserved cheese over the top of the mixture.
- Bake,uncovered, for 35-40 minutes until casserole is slightly browned and bubbly. Allow to sit for 10 minutes, to set.