In The Loop Magazine Recipes / Greet Hwy 68 Loop

Father's Day Breakfast Casserole

From the June 2016 Edition of In The Loop Magazine

Ingredients:

  • 4 Eggs 
  • 2 English Muffins 
  •  4 slices cooked Canadian Bacon or Ham 
  • 1 1/2 cup Shredded Cheddar/Jack cheese 
  • 1 large Russet Potato, peeled, cut into small equal cubes and pre-cooked 
  • 12 strips Bacon, roughly chopped and pre-cooked
  • Fresh Parsley or Dill, for garnish 
  • Salt and Pepper, to taste 
  • Large Muffin tin 
  • Parchment paper, cut to fit in each muffin tin leaving 1-inch extra popping out from top 

Direction:

  • Preheat oven 450°F.
  • In a skillet over medium heat, add 1 tablespoon olive oil, then add potatoes, cook until soft and slightly browned (You can season with favorite seasoning or use salt and pepper). Set aside. 
  • Cut parchment paper 1 inch or bigger to fit each large muffin tin and place in each muffin section. 
  • Place 1/2 English muffin in bottom of each section.
  • Add one slice of Canadian bacon or ham. Sprinkle ham with cheese, covering the entire top.
  • Add cooked potatoes, splitting amount equally in each muffin section.
  • Crack each egg on top of potatoes, sprinkle salt and pepper to taste.
  • Bake for 15-18 minutes until egg cooked to your liking.
  • Garnish with pre-cooked bacon, dill or parsley. 
  • Serve with salsa or ketchup. 

Don't forget to bring dad hot coffee and or Mimosa when serving his Father's Day Breakfast Muffin casserole. Get creative, add side fruit or a personal note!