Farmer’s Casserole

Here is my proposal! Have you ever heard of the famous “Breakfast Casseroles”? These are omelets baked in a casserole dish and cut into slices to be eaten for breakfast in English-speaking countries. There are many versions of Breakfast Casseroles, and after being inspired by several, I give you mine, with the things I like and that I call “Anglo-American” because it is a mix of both cultures in terms of ingredients. It’s perfect, and it’s still a different way to enjoy eggs. The quantity is suitable for 4 people for breakfast, or 2 people for lunch, with bread and a salad. Note that this can be prepared the night before and put in the fridge overnight to put in the oven the following day simply. And it can also be eaten cold.

Ingredients:

  • 4 eggs
  • 200 grams bacon
  • 1 half onion, chopped
  • 1 half green bell pepper
  • 80 grams grated potatoes: about 4-5 small potatoes (the Americans use ready-made bags of “hash browns,” but I have never found any)
  • 100 grams of cheddar cheese
  • 100 grams of cottage cheese
  • 1 small can of mushrooms
  • butter
  • salt, pepper

Preparation:

– Preheat the oven to 180°C.

– Dice the peppers, chop the onion, grate the potatoes, and cut the bacon into cubes.

– In a frying pan, fry the peppers, onion, potatoes, bacon, and mushrooms in this order. Season with salt and pepper and set aside.

– In a bowl, beat the eggs and add the cottage cheese and 2/3 of the grated cheddar. Then add the pan to the beaten eggs, mixing well.

– Butter a baking pan, pour in the mixture, and sprinkle the remaining cheddar cheese on top.

– Bake at 180°C for 40 minutes, until the top has browned and the tip of a knife comes out dry.

– Let stand for a few moments before cutting into wedges and eating.

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