Miss Carroll’s Breakfast Casserole

Miss Carroll's Kitchen - December 2023

Miss Carroll’s Breakfast Casserole

Picture1-v2.jpg__PID:a17c3d10-692f-44f4-9c05-a74b243c3693

II have a group of Breakfast Club friends who have been meeting monthly for just over 30 years. We have raised our kids, cared for our aging parents and now enjoying grandchildren. We have gone through tremendous losses and great joys and have always been a support to one another. I served this breakfast casserole to my girlfriends this morning for a holiday brunch. We shared life stories, cried, laughed, and prayed together. I am grateful for our friendship!

So, this recipe has been served to my friends and family for about 20 years with tweakings along the way. I have added the hash browns layer and increased the seasonings with extremely positive reviews!

The entire casserole may be prepared the night before and cooked in the morning. Serve with my raspberry oatmeal bar, spiced tea, Charlie’s biscuits, and coffee for an excellent morning meal for special occasions and leisurely weekends!

Prep Time: 15 minutes
Baking Time: 1 hour and 25 minutes
Total Time: 1 hour and 40 minutes
Servings: 12-18 servings

Cooking Equipment

Mixing bowl
Spatula
Measuring cups and spoons
Iron Skillet, 12-inch

Breakfast Casserole Ingredients

Hash Browns layer (optional but a delicious addition)

Southern Style Hash Browns, 4 cups, thawed and dried with paper towels
4 tablespoons butter, melted
1 teaspoon coarse salt
½ teaspoon coarse black pepper
1 teaspoon garlic powder, ground
1 teaspoon onion powder, ground
1 teaspoon paprika

Egg/Cheese Mixture

12 ounces cheddar cheese, shredded (not the store-bought shredded bagged cheese)
12 ounces of mozzarella cheese, shredded (not the store-bought shredded bagged cheese)
½ cup sliced green onions
½ cup chopped red bell pepper
¼-½ cup melted butter
8-12 ounces chopped cooked ham (or brown ground pork sausage)
½ cup all-purpose flour
1 ½ cups whole milk or whatever you have on hand (I tend to use oat milk)
10 eggs, beaten
2 tablespoons parsley, either fresh or dried
Coarse salt
Coarse pepper
Cherry tomatoes, 1 cup, sliced, optional

Breakfast Casserole Directions

Preheat the oven to 450°F.
For Hash Browns: Melt 4 tablespoons butter, mix in seasonings, pour over southern-style hash browns, and combine.
For Hash Browns: Press into the bottom and sides of a 12-inch iron skillet.
For Hash Browns: Bake for 25 minutes or until golden brown.
Egg/Cheese Mixture: Toss the cheddar cheese and mozzarella cheese together.
Egg/Cheese Mixture: Spread half of the mixture over the baked hash browns.
Egg/Cheese Mixture: Saute the green onions, and pepper in 1-2 tablespoons of butter in a skillet over medium heat.
Egg/Cheese Mixtur0e: Sprinkle sauteed vegetables over the cheese, and sprinkle ham over the vegetables.
Egg/Cheese Mixture: Sprinkle the remaining cheese over the ham mixture.
Egg/Cheese Mixture: In a mixing bowl. Combine flour, milk, and eggs and ½ of the parsley. Whisk very well.
Egg/Cheese Mixture: Gently pour the egg mixture over the cheese mixture. Sprinkle with the remaining parsley.
Egg/Cheese Mixture: Top with sliced tomatoes.
Egg/Cheese Mixture: Season with salt and pepper with your heart!
Reduce oven temperature to 375 F.
Bake for 40-45 minutes or until the center is set and the top is slightly browned.
Serve warm.

ENJOY and make memories with the ones you love! 💗

About Miss Carroll

Miss Carroll's Kitchen is named after Clara Carroll, a former Home Economics teacher at Paul's high school and a lifelong friend. Carroll, now a retired professor of Home Economics from Harding University, brings unique recipes and ideas to make your seasons and home great. Her wealth of knowledge in Home Economics is sure to impress and inspire all who try her delicious creations.