Monday, February 13, 2012

Cheesy Breakfast Casserole or Muffins

A Guamanian winner for breakfast; not the healthiest but if you're like me and eat one decent-sized meal daily, a little is OK!

Recipe by: Annie Merfalen from 671 Recipes

Cooking spray
1/2 cup breadcrumbs
1/2 package (about 8 slices) bacon, cooked and broken into small pieces
1/2 cup diced onions
1/2 cup diced bell peppers
1/2 cup sliced mushrooms
1 can sweet kernel corn, drained
4 large eggs
1/4 cup flour
1/4 cup melted butter
1 tablespoon baking powder
1 cup shredded cheddar cheese
1 teaspoon garlic powder

Preheat oven to 350 degrees. Spray a 9x13 baking pan with cooking spray.
Spread breadcrumbs on the bottom of the baking pan. Mix together the cooked and crumbled bacon, onions, bell peppers, mushrooms, and corn; pour the mixture over the breadcrumbs.
In a small mixing bowl, beat the eggs. Using a whisk, mix in the flour, butter, baking powder, and garlic powder. Stir in 3/4 cup of the shredded cheese. Pour the mixture into the pan.
Sprinkle the top of the casserole with the remaining 1/4 cup of shredded cheese. Bake for 60 minutes or until a knife inserted in the middle of the casserole comes out clean.

Options: add sliced black olives to the bacon and vegetable mixture; also optional--serve with a side of salsa.

Recipe courtesy of Janyce Sprinkle (modified for my tastes)

Hashbrowns line bottom topped with egg, turkey breast or tofu, shredded cheese, bell peppers or any peppers and veggies of your choice, ground flaxseed...
Bake at 350 for about 25 minutes.
Serve with salsa or hot sauce and a dollop of Greek yogurt.

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