Breakfast casseroles are delicious. They’re a warm, cheesy, eggy, potatoey (yes, that’s a word now) one pan package. The issue I have with breakfast casseroles is that they take at least 24 hours of planning. Unless I’m having a really good day, I tend to do things on a more ‘last minute’ basis. This version of breakfast casserole is a quicker version of the breakfast casserole we all know and love.
In our household, we tend to have all sorts of leftover odds and end by the weekend. We have pre-cooked breakfast meat in our fridge/freezer and pre-cooked potatoes of sorts (either a leftover baked potato, or frozen potatoes or hashbrowns). You can toss these into a baking dish with some scrambled eggs, go and do some chores and by the time you’re done, this casserole will be bubbling and ready to devour.
Easy peasy. Of course, this recipe is dependent on items you may or may not have on hand, but I hope it at least inspires you to make a quick breakfast casserole of your own!