Asparagus, Ham & Mushroom Breakfast Casserole
An Easy Make Ahead Meal for Breakfast or Dinner!
As an adult breakfast has become my favorite meal. Traditional American breakfast usually includes bacon, eggs, sausage, toast, pancakes, coffee etc Some of these traditional breakfast foods can be very high in sugar and unhealthy carbs. Therefore I like to add lots of healthy veggies and spices to my breakfast meals. But what about pancakes and waffles? One of my all time favorite treats for breakfast! The answer is finding a recipe that is lighter but still fluffs up like a traditional pancake, the answer will be in a future blog recipe for GF pancakes that are filled with nutrients and doesn’t give you a sugar high followed by a slump.
During the week, I usually make pretty simple breakfasts/lunches: over easy eggs with leafy greens and leftover roasted veggies. Right now it’s orange and grapefruit season & they are so delicious served with breakfast. On sunday mornings we either go out for breakfast or have a fancier meal at home. I used to make a version of this casserole years ago, but I have not made it in a long time because it has a lot of bread in it. I made several major changes from the original recipe, but kept most of the same delicious flavors.
To eliminate grains and decrease carbohydrates I substituted the bread for homemade hash browns. I used a combination of sweet potatoes and white potatoes. Any potato will be delicious but personally my favorite was using half white potatoes and half sweet potatoes. I also used nut milks instead of regular milk because I have been decreasing the amount of dairy in our everyday meals. I don’t like the flavor of coconut milk in most savory dishes, but I like its’ creaminess therefore I just mix it with almond milk which helps to disguise the flavor of coconut. I did use two cups of shredded sharp cheddar cheese, but you could eliminate the cheese if needed and add 1/2 cup nutritional yeast.
A step that you could skip is roasting the shredded potatoes. The first time I made this casserole I did not roast the hash browns. The hash browns were a little soggy and roasting them prevented any sogginess. A couple side notes: this is a large recipe and it provided 3 meals for the two of us. Also I used sliced ham from a local meat store, but the second time that I made it I used a ham from the Yegerlehner Farm in Clay City Indiana & it was crazy deliciousness. This farmed raised meat was so much more flavorful, moist and crazy good. To get the most out of this ham, I used the large bone from the ham to make a small amount of broth that I will most likely use to make a sauce or gravy.
All in all, this is a definite hit and I will most likely make it again very soon but this time for a family gathering. As always thanks for the visit. CHEERS TO A HAPPY & HEALTHY DAY!
Asparagus Mushroom Breakfast Casserole
Ingredients
- 1.5 LBS Shredded Red or Idaho Potatoes Mixing in sweet potatoes is also a great option
- 1 LB Asparagus
- 1/4 Cup Diced Sweet Onion
- 4 OZ shiitake mushrooms Or mushroom of choice
- 1/2 tsp Salt & Black Pepper
- 9 Large Eggs Beaten
- 1/2 LBS Deli Ham
- 1 Cup coconut milk Any nut milk of your choice will work.
- 1-2 Cups Shredded Cheddar Cheese
Instructions
- Preheat oven to 400 degrees. Shred potatoes using one of two methods, hand grater or the food processor. Mix 1/2 tsp tsp salt & black pepper into the potatoes, dump onto a greased cookie sheet, spray with avocado oil or olive oil. Bake for 25-30 minutes, until potatoes are tender & browned. Halfway through the roasting, I flipped the potatoes.
- While the potatoes are roasting prepare the veggies and eggs. Cut off the tough parts of the asparagus and chop into approximately one inch pieces. Melt butter cast iron pan, add diced onions and asparagus, saute until onions are soft and asparagus are cooked through but still slightly crunchy. Take pan off the heat, mix in sliced mushrooms and ham.
- Beat eggs in a medium sized bowl. Add 1/2 tsp each of salt & black pepper, coconut & almond milk beat well. If you are using ham from your own roasted ham, use less salt in the eggs since a ham roast most likely has been cured with salt.
- Shred 1-2 Cups cheddar cheese. I limit my dairy intake therefore I have been adding 1 cup shredded cheese, but I use a good quality sharp cheddar cheese.
- To layer the casserole spread the potatoes evenly onto the bottom of a greased 9 inch diameter casserole dish or 9x13 baking pan. Top the potatoes in the casserole dish with veggies, cheese, ham and lastly the beaten egg mixture. The first time I made this casserole, I placed cheese in the middle of all the layers, but the second time I spread it on top, the cheese was slightly browned and crispy which I liked. Bake at 350 for 45-60 minutes, once the egg mixture in the middle is set and the casserole is slightly browned on top it is ready. I allow the casserole to sit on stovetop for 10-15 minutes before serving to allow all the juices to be absorbed.
- If you are making this casserole the night before follow directions through step 4. Place the egg, shredded cheese, shredded ham and veggie mixtures into separate airtight containers. In the morning, follow directions starting at step 5.
Notes
- Buy frozen hash browns, be sure to check ingredient list. There is no need for added salt & any preservatives in frozen veggies.
- If you have a dairy allergy, omit the cheese and add 1/2 cup nutritional yeast: found at most grocery stores.