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Mealtime Makeovers...Relax one day PDF Print E-mail

Whenever I see a recipe for a breakfast casserole, my mind immediately drifts to Easter brunch at church. It is always the same thing though. Ham and egg casserole and an assortment of muffins.

I am not saying that I do not like breakfast casseroles, nor do I have anything against Easter brunch at church. I just like to add a little variety when it comes to breakfast casseroles, that is all.

I came across this recipe a while back when I was looking for some ideas on new breakfast ideas for summer and camping. How easy does this one sound to throw together? And you can do it the night before.

Toss all of your ingredients in the pan in the morning and use this meal as a supper substitute as well. It’s all prepared in the refrigerator, place it in the oven and relax for one day. Supper is ready! 


Make Ahead Brunch Casserole


1 Tbsp. butter

4 cups frozen shredded hashbrowns, thawed

salt and pepper to taste

1/4 tsp. garlic salt

1 lb. bacon, crisply cooked and crumbled

4 eggs

1 1/2 cups milk

1/8 tsp. dried parsley

1 cup shredded Cheddar cheese


Spread hashbrowns in a greased 9x13 baking pan. Sprinkle with salt, pepper and garlic salt, top with bacon. Whisk together eggs with milk and parsley; pour over casserole and top with cheese. Cover and refrigerate overnight. Bake uncovered at 400 degrees for one hour, until set.