Hash Brown Omelet Casserole

Two of my favorite breakfast items in one pan. Y’all know I’m over here fat girl dancing! Jokes aside, this one-pan meal is perfect for busy families, and is super Sabbath friendly. Imagine a delicious omelet, filled with tender veggies, gooey cheese and salty turkey bacon with a side of hash browns. Chile, I took that yummy combo and actually combined it into a casserole. This dish is ideal for Sabbath breakfast/brunch, and is truly a complete meal you’re entire crew will love LW.

Ingredients

  • 1 yellow onion, diced medium

  • 1/2 red bell pepper, diced medium

  • 1/2 green bell pepper, diced medium

  • 1.5 cups shredded cheese + more for topping

  • 1 cup mushrooms, chopped medium

  • 1/2 yellow bell pepper, diced medium

  • 3/4 cup zucchini shredded

  • 1 cup of broccoli, chopped small

  • 1.5 tablespoons Dijon Mustard

  • 6 – 8 potatoes, shredded

  • 1 pack of turkey bacon, chopped into diced squares

  • 12 organic eggs

  • Badia Sazon (see instructions for details)

  • Garlic Powder (see instructions for details)

  • Mrs. Dash Original (see instructions for details)

  • Onion Powder (see instructions for details)

  • Salt as desired

  • Pepper as desired

Directions

  • Add shredded potatoes to an oiled large baking sheet and spread in one layer. Season potatoes with 3 tablespoons of Mrs. Dash, 1-2 tablespoons garlic powder, 1 tablespoon onion powder, 2 tablespoons Badia Sazon, and salt and pepper as desired.
  • Add seasoned shredded potatoes to a preheated 350 degree oven and bake until potatoes are tender and crisping, approximately 30-35 minutes. Remove once done. Leave the oven on.
  • Add chopped turkey bacon to a skillet and cook thoroughly. Make sure you cook it enough to crisp the pieces. You don’t want rubbery meat. Remove into a dish and set aside.
  • Add onions, all bell peppers, mushrooms, zucchini, and broccoli to the same skillet. Season this mixture with 1 teaspoon garlic powder, 1 tablespoon Badia Sazon and sauté until tender, approximately 8 minutes.
  • Taste veggies and add salt as necessary. Don’t go heavy, but make sure it has some saltiness. I suggest 1/2 teaspoon. (Remember we have bacon and other salted elements).
  • Once tender, add veggies along with cooked potatoes, turkey bacon to a 9 x 13 size disposable pan. Mix all ingredients.
  • Add cheese to the mixture and completely incorporate.
  • Add all eggs to a bowl. Add Dijon mustard, 1 tablespoon Badia Sazon, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  • Beat eggs and add to the pan with the remaining ingredients. Incorporate fully to make sure egg is spread throughout.
  • Smooth the mixture and add a layer of shredded cheese on top.
  • Cover the pan with foil and add to the oven. Cook for 45-50 minutes.
  • Check the pan by removing the foil and gently shaking the pan to see if egg has set. If the middle of the mixture still shakes, add the foil back and cook for 10 additional minutes. If it doesn’t shake, go ahead and remove foil and allow cheese to brown for 15-20 minutes.
  • Remove foil at 1 hour and allow cheese to brown for 15-20 minutes. Be sure to check often after the 1 hour mark to make sure you don’t overcook the casserole.
  • Remove from the oven and serve right away.

Top with lettuce, tomatoes, avocado, red onions, and sour cream. You can also enjoy as is, but we love that flavor combo in my lord’s house. This casserole is so yummy piping hot, but will also be tasty room temperature.

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