Having prepared meals in the freezer makes everyday life so much simpler. I don't eat breakfast, but, my husband does so I make up large amounts of something for him at a time. I freeze them into single portions and he takes whatever he wants out the night before. By morning it has defrosted in the refrigerator and all he has to do is warm it up.
This is one of those recipes that is very easy to prepare and he gets to have a hearty breakfast.
Breakfast Casserole
This was one of those times when I bought canned goods to make a meal. It is easy to open them up and drain each in a strainer before adding the eggs.
If you want, you could add some diced onion and peppers to this mix, but I would pre-cook them first before adding.
For this casserole, I used some chopped ham that I had in the freezer, the canned vegetables in the photo above, a four-cheese blend (Mexican), salt and pepper to taste, and one dozen eggs. Everything is added to the drained veggies.
I always line a large baking pan with parchment paper so the casserole is easy to remove. I use a package of frozen hash brown potato patties for the base. Then I pour the vegetable mixture evenly on top.
It takes about 40 minutes in the oven at 350°F for the eggs to start to set up.
At this time, I remove the pan from the oven, separate a roll of refrigerated buttermilk biscuits, and place them on top. I sprinkle a little more of the cheese on the biscuits and continue cooking the casserole until an inserted toothpick comes out clean and the biscuits are fully cooked.
Allow the casserole to cool in the pan for 30 minutes. Carefully pull one side of the parchment while tilting the pan, and slide the entire casserole onto a cutting board.
In the photo below, I did not use the potato patties as a base. However, if you choose to make this simple meal will be just fine. I usually make it with whatever I have on hand. Sometimes I use ground sausage for the meat and sprinkle the top with a little chopped bacon. There is no one way to do this type of breakfast.
This is when I cut it into individual squares and placed them onto a lined cookie tray. This goes into the freezer for 24 hours before I wrap them. In the photo below I did not use biscuits for the top, instead left them plain.
It is an individual choice on what you decide to use for the vegetable filling and for the toppings.
In this photo, I added a lot of cheddar cheese to the top layer. I have to say though that my husband's favorite is with the biscuits added.
Having this breakfast prepped and ready to eat frees up my mornings to be able to share posts on the Hive platform with you all. I hope you enjoyed seeing a simple way to make a large batch of breakfasts ahead of time.
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
