Tuesday, Apr 24, 2018
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Dinner Tonight: Debbie's Breakfast Casserole

Just for today, we are going to call this feature "Breakfast This Morning." It only seems right, if we are going to run Debbie David’s recipe for Debbie’s Breakfast Casserole, which combines eggs, cheese, meat, potatoes, and milk all in the same dish. Ms. David writes that she mixes the night before, refrigerates it, and then bakes it in the morning.

Debbie’s Breakfast Casserole

1 bag frozen shredded potatoes

8 ounces mild cheddar cheese, shredded

2 cups diced ham (packaged is fine)

1-2 teaspoons seasoned salt

2-3 tablespoons butter, cut up, optional

12 eggs

1 cup milk

1 teaspoon dry mustard

Preheat oven to 350°. Grease a 13x9-inch baking pan. Set aside.

In a large bowl, mix potatoes, cheese, ham, seasoned salt, and optional butter (for more richness). In a medium bowl, blend eggs, milk, and mustard; pour over potatoes. Mix well, then pour in the prepared baking pan. Cover with foil. At this point, the dish can be refrigerated overnight.

Bake for 40 minutes. If the dish had been refrigerated, remove foil and bake another 25 minutes.

— Debbie David

Have a recipe that is fast and healthy? Send it to food@theblade.com or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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