Don't be put off by they large amount that this makes. Simply cut into serving sized pieces and reheat for a quick and easy on the go breakfast during the week.
Galley Mess - Breakfast Casserole
1 bag frozen O'Brien Potatoes, thawed (Be sure to check that they are gluten free.)
1 lb breakfast meat of your choice (optional)
8 oz shredded "cheese" (optional)
18 - 20 eggs
salt & pepper
salsa (optional for serving)
The night before place the frozen O'Brien Potatoes in the refrigerator to thaw.
Preheat oven to 375 F.
Lightly spray a 9 x 13 glass baking dish with cooking spray.
Place the frozen O'Brien Potatoes in an even layer in the bottom of the dish.
Top with the breakfast meat of your choice in an even layer.
We like to use a nice lean diced ham, but feel free to use cooked sausage or bacon as well.
The meat may also be left out or replaced with 1 lb of frozen defrosted spinach that has been squeezed to remove as much moisture as possible for a vegetarian option.
Top with the shredded "cheese" in an even layer.
If you tolerate dairy use that or if you prefer use a dairy free cheese option.
We omit the cheese; however, it is traditional for this dish.
In a large bowl, whisk together the eggs with some salt and pepper.
I like to use 1 dozen chicken eggs with 1/2 dozen duck eggs when possible. If duck eggs are not available use 20 chicken eggs.
Pour the eggs evenly over the casserole.
Bake the casserole for about 1 hour or until the eggs are set and the top is lightly browned.
Cut into pieces and serve topped with salsa if desired.