Breakfast Casserole

Here at the C house we got a surprise when we came home from a shopping trip on Friday night - our refrigerator croaked!  Thankfully between our basement freezer and the mini fridge Mr. C uses for beer (now all in the garage) we were able to rearrange things and find spots for almost everything.  Even so, the last two days we've been trying to make meals that use up cold things.  Here's what I decided to do with some of the fridge and freezer groceries we needed to use up.

Ingredients:

3 cups hash brown potatoes

1 cup chopped bell peppers

1/4 cup diced onions

1/2 cup chopped spinach

1/2 cup salsa

4oz (about two cups) shredded cheese

8oz cubed ham steak

8 eggs

1/4 cup milk

salt, pepper, spritz of olive oil

1. Sauté peppers and onions with a little olive oil over medium heat for about 10 minutes.  I used very generous heaping measurements and wouldn't hesitate to make this again with even more.

Aren't they pretty?  While they're cooking...

2. Spread hash browns over the bottom of 2.5 quart baking dish.  I microwaved them for 3 minutes just to soften a little.

3. On top of the hash browns layer cooked peppers and onions, ham, spinach, and salsa.  

4. Beat eggs with milk.  Add salt and pepper, as well as any other spices you choose.

5. Gently pour the egg mixture over the casserole.

6. Sprinkle with shredded cheese.  I used Colby.  Sorry, forgot to take a picture!

7. Bake in 375 degree oven for 50 minutes.

Not so pretty like this, but it set up well and was easy to cut and serve.

When I make this again I'd like to try a little less of the hash browns and more peppers, onions, and spinach.

There are lots of ways to play with this recipe!  How about broccoli and feta?  Bacon?  Vegetarian?  They all sound good!