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Country Morning Casserole offers cozy flavors; brown potatoes well for added texture.
Country Morning Casserole brings together the comforting flavors of a farm-style breakfast, capturing the aroma of sizzling bacon and earthy potatoes. As you sauté the mix of ham, sweet peppers, and fresh mushrooms, the kitchen fills with a warm, inviting scent that draws people in. The balance of flavors is both hearty and refreshing, thanks to the layered textures of softened vegetables and crisp bacon bits. This casserole isn't just a dish; it's an experience meant to be shared, echoing memories of family gatherings or lazy weekends at home.
Strategically browning the potatoes until they achieve a satisfying golden crust transforms them into little nuggets of flavor. This ensures they hold their own amid the creamy blend of eggs and cheese that melt into every crevice. Meanwhile, the gentle heat releases a peppery kick from the jalapeño, mingling seamlessly with the sharpness of cheddar and fresh chives. The casserole welcomes personal touches too—try a sprinkle of extra chives for color or a dash of garlic salt for added depth.
Serving this dish is like offering a warm hug to everyone at the table. The scrambled eggs, pillowy and soft, provide a cushion for the vibrant toppings of ripe avocado and scattered chives. It's easy to dig into, with each forkful offering a perfect bite of creamy, savory satisfaction. Whether it's for a special brunch or a casual dinner, this casserole stands as a delicious centerpiece, inviting everyone back for just one more scoop.
Ingredients
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 2 cups baked potatoes cubed, or 2 cups shredded hashbrowns
- 1 cup ham cubed
- 1/2 cup bacon crumbled
- 6 mini sweet peppers sliced
- 1 jalapeño diced
- 1/2 cup onion diced
- 2 cups fresh mushrooms sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon coarse ground black pepper
- 3 tablespoons chives diced, divided
- 1 cup cheddar cheese grated
- 8 large eggs
- 2 tablespoons water
- salt to taste
- pepper to taste
- 1/2 ripe avocado sliced
Directions
- In a large skillet, over medium-high heat, add 3 tablespoons of the butter and the olive oil and cook until the butter melts.
- Add the potatoes to the butter mixture and cook until golden-brown.
- Add the ham, the bacon, the sweet peppers, the jalapeño, the onion, and the mushrooms to the skillet.
- Season the ham mixture with the onion powder, the garlic salt, and the black pepper, and top with 2 tablespoons of the chives.
- Cook the ham mixture until the vegetables are tender.
- Sprinkle the ham mixture with the grated cheese, cover the skillet, and transfer from the heat.
- In a bowl, add the eggs and the water, season with the salt and the pepper, and whisk until light and fluffy.
- In a medium skillet, over medium heat, add the remaining butter.
- Slowly add the beaten eggs to the skillet and cook until scrambled.
- Place the scrambled eggs over the ham mixture.
- Top the scrambled eggs with the remaining chopped chives.
- Place the avocado over the ham mixture.
- Serve.
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