Kalys Eggless Breakfast Bake
So I had a friend (aka Kalys Eggless Breakfast Bake) contact me after I posted my Throw’N’Go Breakfast Casserole (click here for recipe), wondering if I had a breakfast bake with no eggs. No eggs? That must be tough I thought. She assured me that since she developed the allergy it has been very difficult to adjust her diet accordingly into the “eggless” category.
I love eggs and almost always incorporate them into our breakfast meals, but I assured her I had something in mind and would get back to her after experimenting.
So I went to work on the vision I had in my mind. And it went something like this:
INGREDIENTS:
- 1 bag frozen shredded hash browns ( I used shredded but I’m sure the frozen diced potatoes with the peppers already in them would be a huge time saver)
- Salt and Pepper, to season
- 1 can cream of mushroom soup
- 3/4 c. sour cream or plain Greek Yogurt
- 1/2 c. milk
- 8 oz. bag shredded cheese
- Bacon, sausage, ham (click here to see my post of freezing these to make life easier and quicker)
- Peppers-red, green, yellow, diced (see note below on what I did with extra peppers)
* I don’t like dishes. Who does, right?
So I just mixed all of this right in my pre greased 9×13 pan. Now remember this recipe is just a GUIDELINE- so if you want to make a smaller pan do so by cutting in half or using your best judgement on measurements, adding a little before you add a lot.
Once I had the hashbrowns in pan, I added the mushroom soup, sour cream, cheese, milk, salt and pepper, meat of your choice-or all 3, and diced peppers.
NOTE: I wanted color and lots of flavor in this recipe so I bought 3 peppers- 1 green, 1 yellow, and 1 red. I diced about 1/4 of each pepper and then cut the remaining pieces of pepper into about 1/2 inch chunks for another recipe I made at the same time so I didn’t have to put peppers back into my fridge where they may be forgotten about (click here to get recipe on what I did with leftover peppers).
Stirred it all up in my pan until well combined. Bake uncovered at 425 degrees for about 45 minutes to one hour or until potatoes are done. You can add more cheese on top for the last 10 minutes of cooking time if you would like.
- 1 bag frozen shredded hash browns ( I used shredded but I'm sure the frozen diced potatoes with the peppers already in them would be a huge time saver)
- Salt and Pepper, to season
- 1 can cream of mushroom soup
- ¾ c. sour cream or plain Greek Yogurt
- ½ c. milk
- 8 oz. bag shredded cheese
- Bacon, sausage, ham (click here to see my post of freezing these to make life easier and quicker)
- Peppers-red, green, yellow, diced (see note below on what I did with extra peppers)
- * I don't like dishes. Who does, right?
- So I just mixed all of this right in my pre greased 9x13 pan. Now remember this recipe is just a GUIDELINE- so if you want to make a smaller pan do so by cutting in half or using your best judgement on measurements, adding a little before you add a lot.
- Once I had the hashbrowns in pan, I added the mushroom soup, sour cream, cheese, milk, salt and pepper, meat of your choice-or all 3, and diced peppers.
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