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Breakfast Casserole with Artichoke Hearts, Sundried Tomato, and Feta

For the last several years I have made this breakfast casserole which I found via Joy’s Hope.  Every time I make it I am asked for the recipe.  I thought some of you might be on the lookout for something easy and delicious for Christmas morning and wanted to share.

 Breakfast Casserole with Artichoke, Sundried Tomato, and Feta

Breakfast Casserole with Artichoke Hearts, Sundried Tomato, and Feta
Author: 
 
Ingredients
  • 9 eggs
  • 1 can evaporated milk
  • 1 package frozen hashbrowns
  • 1 bag shredded cheddar cheese
  • Add-ins:
  • 1 can artichoke hearts
  • sundried tomatoes
  • feta
Instructions
  1. Lay your hashbrowns flat in a greased baking 9x13 baking dish.
  2. Whisk together the eggs and can of evaporated milk and then pour over the hash browns.
  3. Sprinkle your add-ins. Then cover with foil and place in the fridge overnight. The next morning preheat your oven to 350. Sprinkle the entire bag of cheese over the dish. And bake for 45 minutes or until eggs are set. Enjoy!

 

Breakfast Casserole with Artichoke, Sundried Tomato, and Feta

Breakfast Casserole with Artichoke, Sundried Tomato, and FetaBreakfast Casserole with Artichoke, Sundried Tomato, and Feta

Breakfast Casserole with Artichoke, Sundried Tomato, and Feta

Breakfast Casserole with Artichoke, Sundried Tomato, and FetaBreakfast Casserole with Artichoke, Sundried Tomato, and Feta



  • Christy Squyres - Yum, yum! I’m so glad you shared this recipe with me, we will be making it on Christmas morning for sure!!!

  • Erin @ Blue-Eyed Bride - Now that just sounds fantastic!! Yummy!

  • Lauren - Oh. My. Gosh. I’ve seriously never seen anything like that! Thanks for sharing I’m definitely making that Christmas morning. Love it Jenny!