We love casseroles. I love them because they are easy, make good left-overs, and are easy to hide veggies in. Jarrod loves casseroles because they usually have meat, cheese, and potatoes.
A few weeks ago Jarrod and I decided to have breakfast for dinner. We always have left over Egg Beaters (usually the seasoned variety) and breakfast meat at the end of the week. Our plan was taken up a notch when we saw Paula Deen make a breakfast casserole with hash browns as the crust. All we needed was a potato and we were good to go!
1 small carton of Egg Beaters
breakfast meat (ham, bacon, sausage, turkey, whatever!)
Shred the potato. We use the shredder attachment on our food processor. Once the potato is shredded, squeeze the water out with a clean towel. It is important that all of the water is removed so that the potatoes don't turn brown.
Press the potatoes into the bottom of a greased 8x8" pan. Put the potatoes in the oven at 350 for about 10 minutes. While the potatoes are in the oven, cook up your breakfast meat. We have used sausage and ham, but anything will work. You can also use veggies if you'd rather. I've added fresh spinach, mushrooms, and green peppers.
When the potatoes are done and the meat has been cooked, add the meat to the casserole dish and layer it on the potatoes. Mix some cheese (I use a handful of shredded cheddar) with the egg beaters. Pour this on the meat. Top with cheese. Bake at 350 for 35 minutes or so until the eggs are fluffy and cooked thoroughly.