Beef and Cheese Breakfast Quiche

Good. I used Potatoes O’Brien instead of the hash browns. Also added mushrooms. Easy and good flavor.
This is incredibly easy and the best breakfast casserole ever. I Made a couple of adjustments, doubled the egg to increase the protein content, and haven’t used the exact same ingredients any time. Sausage & cheddar was a big hit, even added vegetables and salsa a few times. No matter what the combination, my company consistently asks for the recipe. I will never make strata again!

Very good – I liked it better the next day. Used entire stick of butter but everything else was the same! Next time will add more beef!! Thanks for sharing!

I knew right away this wouldn’t fit in a 10 inch pie plate so I used a 9×13 baking dish. I will add extra eggs, cream, cheese and beef next time and I expect it to be even better. But even the way I made it this time (no changes except the size of baking dish) it was delicious and there was none left.

My husband and I loved this recipe. He loves quiche but im not a huge fan of the normal pie crust. Tried this out to surprise him and it went over wonderful! So easy to make. I did add 2 more eggs and some salt and pepper and some spices. Just as great if not better the second day! So easy and just delicious.

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A simple go-to breakfast casserole. I’ve made this twice, once with fresh hash browns rather than frozen and once using leftover broasted potatoes. Both times the casserole was equally delicious. I added a little sweet red pepper for color. I was worried about the high baking temp, but it turned out fine. Just make sure you let the casserole sit for 5-8 minutes before cutting to serve. This will help to ensure nice serving pieces.

Ingredients:

2 (12 ounce) packages frozen hash brown potatoes
1/3 cup butter, melted

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