Breakfast Casserole Fit for a Queen

A sweet friend calls herself The Queen of Breakfast casseroles.  When I asked for the recipe, she said it's not really a recipe, but more of a method.  I have photos of my creation and at the end, exactly what The Queen had to say!

Ready for Step 1?  

Spritz your baking dish with some non-stick spray and add about a teaspoon of garlic confit.

This little baking dish is hardly ever used.  It will be now, though!  Garlic confit is in the bottom to keep things from sticking and adding a nice garlicky crunch on those hashbrown rectangles.

Next sliced ham, zucchini, and sweet peppers are stacked on each side.  Any bits are tossed in to the middle.

Four eggs are beaten with a generous sprinkle of salt and gently poured into the dish.

Mozzarella and parmesan along with salt and pepper are sprinkled over everything.

Baked for 50 minutes at 350 in my oven.  Ovens vary, of course.

'Just two of us at home these days.  This made a lovely main dish for our weekend brunch!

Shall we hear from The Queen?  Check out her version!

 "This one was a layer of frozen hashbrown rectangles. A heavy layer of fresh spinach, halved cherry tomatoes, sliced smoked sausage, layer of shredded sharp cheddar. Mix up a bunch of eggs with a little milk and lots of salt and pepper. Pour over everything, you want it to cover about 2/3 of your casserole dish. Bake at 350 or 375, usually at least 45 mins or longer, you'll know it's done when you poke the middle and there's no more raw egg. Boom, there you have it, mix it up any way you want, great way to use up stuff in the fridge."

What have you been baking?