Do-Ahead Breakfast Bake (A non-strata version)

by admin on October 1, 2011

This is my favorite breakfast bake because it tastes most similarly to an omelette I would order from a restaurant.  One interesting variation I may try in the future is to cook the hash browns BEFORE putting them in the vegetable mixture.

1 to 2 cups diced fully cooked ham
2 packages (6.0 ounces each) frozen hash brown potatoes (shredded, not the cubed kind)
1 medium green bell pepper, chopped (1 cup)
1 tablespoon instant chopped onions (or I did 1/4 cup chopped fresh)
2 cups shredded Cheddar cheese (8 ounces)
3 cups milk
1 cup Original Bisquick or Reduced Fat Bisquick
1/2 teaspoon salt
4 eggs

1.  Grease rectangular baking dish, 13X9X2 inches.  Mix ham, potatoes, pepper, onion and 1 cup cheese.  Spread in baking dish.

2.  Stir milk, Bisquick, salt and eggs until blended.  Pour over potato mixture.  Sprinkle with remaining 1 cup cheese.  Cover and refrigerate at least 4 hours but no longer than 24 hours.

3.  Heat oven to 375 degrees. Uncover and bake 30 to 3 minutes or until light golden brown around edges and cheese is melted.  Let stand 10 minutes before serving.

Serves 12.

Dietary exchanges:  3 starch, 4 vegetable, 2 fat.

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