Like I’ve mentioned before, every Christmas for as long as I can remember my mom made a casserole for breakfast. Now that I’m a mom myself, I’ve continued the tradition.
I tend to change the recipe up year after year, but this year’s was really good! I was so happy with how it turned out!
Ham and Peppers Egg Casserole
3 whole eggs
6 egg whites
1 cup milk (whole, low fat, half and half… doesn’t matter)
Salt and pepper
1 tablespoon chopped chives
5 sweet mini Peppers, diced
1 leek, diced white and light green parts
Frozen hash brown potatoes
1 cup shredded cheese
In a skillet, heat up the oil and sauté the peppers and leeks with a little salt and pepper until soft. Set aside to start cooling slightly.
In a buttered baking dish, add a layer of hash browns. Top with the ham. I used leftover ham from a dinner we had a couple days before, but you can use any ham. Then top with the sautéed veggies and cheese. I used cheddar, but you can use whatever you want.