This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BIGSeason,#BigLots #CollectiveBias
My husband’s favorite part of Christmas is decorating. My daughter’s favorite part is, of course, the presents. And my favorite part is the cooking. It’s a culinary to-do list that includes cookies, dinners, festive treats and my traditional Christmas morning breakfast casserole.
In what’s kind of becoming another tradition for me, I made my annual pre-Christmas pilgrimage to Big Lots (one of several trips I make each year) to stock up on holiday goodies and essentials. I love shopping there, because they’ve got everything you might need for Christmas cooking — from eggs, cheese and bacon for this casserole, to baking dishes, pots and pans, and other cooking accessories. All great quality, and all at great prices!
I grabbed the essentials for my Christmas breakfast casserole at Big Lots during a trip a few days ago (I’m making a pre-Christmas casserole for this blog entry). As I walked around the store, I began to realize that Big Lots really is the best place to go for holiday meal planning. They’ve got ingredients, but they’ve also got cookware (styles and assortments vary by store). And you don’t have to sacrifice quality for price.
While I was there, I picked up a pair of gloves for my hubby, who’s always losing his. I also got him some socks, which is one his annual stocking stuffers. And I couldn’t resist wandering into the cookware aisle (below). Before I forget, feel free to visit the Big Lots website for a peek at their Christmas selection. You can also follow them on Twitter for updates and news.
Like I mentioned earlier, traditions are very important to me, and this breakfast casserole is near the top of that list. It’s super simple to make — you can prepare it the night before and then just pop it in the oven. Yep, no prep needed, which is always a good thing on a busy Christmas morning. That also means you can spend more time with the family, unwrapping gifts in the living room.
Check out the recipe at the bottom of this blog entry, but here’s a few of the steps involved:
First up, cook the bacon. I don’t like standing over the stove getting splattered with hot grease. So I cook by bacon in the oven. It’s super simple. Lay the bacon on a baking sheet and cook at 350 degrees for 25 minutes. It always comes out perfectly crispy.
Next sautee diced an onion and a bell pepper. Once cool, mix in a dozen eggs and 3/4 cup of milk. Layer the bottom of the baking pan with about 1/3 of the hash browns. Mix the rest of the hash browns in the egg mix. Crumble in the cooled bacon. And mix in 1 cup of shredded cheddar. Pour egg mix on top of the first layer of hash browns.
Then bake at 350 degrees for 45 minutes. Add another cup of cheese on top and then bake for another 10 minutes.
- 1 package bacon
- 1 onion
- 1 red bell pepper
- 12 eggs
- ¾ cup milk
- 2 cups shredded cheddar cheese
- One package frozen hash browns
- Preheat oven to 350
- Cook bacon; set aside to cool
- Sautee diced onion and bell pepper
- Layer a baking dish with about ⅓ of the hash browns
- Mix eggs, milk, bacon, bell pepper and onion, remaining hash browns and 1 cup shredded cheddar cheese
- Pour egg mixture over layer of hash browns in baking dish
- Bake for 45 minutes or until set
- Top with remaining cup of cheese and bake an additional 10 minutes
- Allow to cool