Recipe Swap Wednesday-Breakfast Casserole

This past weekend was our church wide conference which translates into two days of our church leaders teaching us on the television while we're in our pajamas. It's a good thing. And even though my house is a complete disaster in any direction you look in, I have an uncontrollable urge to bake. Or cook. Whatever. There are some good eats to have around our house on conference weekend. Today I'm going to share with you a couple of the yummy things that I made.

First of all, these Blueberry Orange Muffins from Scattered Mom. I've yet to try a recipe of hers that wasn't wonderful. Her Peanut Butter Cup Cookies are a family favorite and necessary for every Halloween celebration from now on.

I also made a yummy breakfast casserole. We have it every year on Christmas morning. It's a great one because you make it the night before and just pop it in the oven when you wake up. Perfect for bleary eyed celebrations where creating "Martha Stewart" memories are crucial to a happy childhood.

Breakfast Casserole
1 bag shredded hash browns
1 green pepper, chopped
1 onion, chopped
1 package sausage, or equivalent of ham or bacon, cooked
4-5 eggs
1 can cream of chicken soup

Whisk together eggs and cream of chicken soup and set aside.

In casserole dish, mix together hash browns, vegetables and sausage.

Helpful hint: I often use Potatoes O'Brien because it comes with peppers and onions already chopped up in it.....a great time saver.

Pour egg mixture over the top and mix together.

Top with shredded cheese. (This is where you can stop and put it in the fridge overnight.)

Bake at 350 degrees for 30-45 minutes.

Another helpful hint: I usually put the casserole in the oven during the preheat so as to more slowly heat up the pan instead of put a cold pan from the fridge straight into a hot oven.


Sorry there are no pictures for this recipe. I had wanted to take pictures but didn't have time because of making Halloween costumes and all. There will be pictures of those....to come.