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 bowl, whisk together the eggs, egg whites, milk, chives and a little more salt and pepper.
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.
Finally, pour the egg mixture over the top. You can make this the day before and stop here if you want. That way it’s ready to go Christmas morning. Just cover it tightly and store in the fridge.
When you’re ready to bake it, put it in a 375 degree oven for about 20-25 minutes or until eggs are cooked and the top is nice and golden brown.
Let it sit for a few minutes so the eggs set up a bit. This will make it easier to serve up.