Easy Breakfast Casserole

This is one of my favorite recipes not only for breakfast but for dinner, as well. When my stomach is not feeling the best, I prefer to get a majority of my protein through eggs which are easier to digest.

Breakfast for dinner is also a great way to keep things light before going to bed so that our bodies can better digest the meal before laying down, making for a night of better sleep and a better morning.

Makes 12 servings

Ingredients for easy breakfast casserole

• 24 oz. frozen hash browns -about 8 cups
• 16 oz. cubed ham (or protein of choice—vegetarian version can sub for veggie of choice)
• 12 large eggs
• 2 cups shredded cheddar cheese
• 1 cup milk (I use coconut milk or almond milk)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Cooking Spray or ghee (to line baking pan)

Instructions to make an easy breakfast casserole

1. Preheat oven to 350 degrees F.
2. Add the frozen potatoes, protein, cheese, and/or veggies to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 inch baking dish that has been sprayed with cooking spray or covered with ghee.
3. In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 1).
4. Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
5. Bake for 45-55 minutes, uncovered. The center should be set and the edges should be golden brown.
6. Optional: Sprinkle the top with fresh parsley