Peggy
04-18-2001, 04:08 PM
In the past there have been posts requesting recipes for good breakfast casseroles. I found this one on a B&B website. I made it for company this weekend and it was very good. I get so many excellent recipes off of this bulletin board, I thought it was my turn to share! http://www.cookinglight.com/bbs/biggrin.gif I highly recommend it.
Donna's Ultimate Breakfast Casserole
vegetable cooking spray
1 1/2 cups chopped onion
1 cup chopped bell pepper
1 1/2 cup sliced mushrooms
3 T all-purpose flour
1/2 teas dry mustard
1/2 tsp pepper
1/4 tsp salt
1 1/4 cup skim milk
1/2 cup low-sodium chicken broth
6 oz. shredded sharp cheddar cheese
1 cup nonfat sour cream
1 pkg (32oz) southern style hash brown potatoes (thawed)
paprika
5 large eggs, beaten
8 slices of bacon, crumbled
Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion, bell pepper and mushrooms and saute 3 minutes or until tender. Add flour, mustard, and salt; stir well and cook an additional minute. Remove from heat. Gradually add milk and broth, stirring until well blended. Cook over medium heat for 5 minutes or until thickened, stirring occasionally. Remove from heat. Add cheese and pepper, stirring until cheese melts. Blend in sour cream.
Combine cheese mixture and potatoes, stir well. Spoon into a 13"x9"x2" baking dish coated with cooking spray. Pour eggs evenly over top of mixture. Add crumbled bacon and sprinkle paprika on top. Bake, covered at 350 degrees for 35 minutes, then uncovered for 25-35 minutes.
Note: I used leftover, chopped-up ham instead of the bacon.
Hope you enjoy it!
Peggy
Donna's Ultimate Breakfast Casserole
vegetable cooking spray
1 1/2 cups chopped onion
1 cup chopped bell pepper
1 1/2 cup sliced mushrooms
3 T all-purpose flour
1/2 teas dry mustard
1/2 tsp pepper
1/4 tsp salt
1 1/4 cup skim milk
1/2 cup low-sodium chicken broth
6 oz. shredded sharp cheddar cheese
1 cup nonfat sour cream
1 pkg (32oz) southern style hash brown potatoes (thawed)
paprika
5 large eggs, beaten
8 slices of bacon, crumbled
Coat a large saucepan with cooking spray; place over medium heat until hot. Add onion, bell pepper and mushrooms and saute 3 minutes or until tender. Add flour, mustard, and salt; stir well and cook an additional minute. Remove from heat. Gradually add milk and broth, stirring until well blended. Cook over medium heat for 5 minutes or until thickened, stirring occasionally. Remove from heat. Add cheese and pepper, stirring until cheese melts. Blend in sour cream.
Combine cheese mixture and potatoes, stir well. Spoon into a 13"x9"x2" baking dish coated with cooking spray. Pour eggs evenly over top of mixture. Add crumbled bacon and sprinkle paprika on top. Bake, covered at 350 degrees for 35 minutes, then uncovered for 25-35 minutes.
Note: I used leftover, chopped-up ham instead of the bacon.
Hope you enjoy it!
Peggy