Damn Casseroles: Breakfast Edition

Generally, I do not like making casseroles because they are deceitful. They PRETEND like they are easy-prep-and-serve meals for a busy SAHM. "Just throw it in the oven!" LIE. There are eleventy-billion steps prior to the "throwing in the oven" part that tends to result in an entire sink full of dishes and pans that I now have to deal with because Every. Single. Component has to be prepped and, most of the time, cooked before the Damn Casserole (D.C.) can be constructed and readied for oven-throwing.

(If you disagree with me and have a delicious casserole recipe that has ingredients that only need to be cooked one single time, now would be the time to jump down to the comments and share your recipe, please.)

Now Crockpot cooking, there is something I can get behind. Sure, everything I make turns into the a similar-tasting unattractive gelatinous goop, but did I have to do anything put throw things into a pot then flip a switch? I did not. Then again, afore-mentioned unattractive gelatinous goop -- plus the face my husband makes when he walks in the door and sees that the Crockpot is out -- means that option can't be utilized too often.

My favorite D.C. to make, when I'm feeling like I want to spend my entire afternoon prepping bits and pieces of it while listening to my son whine from the Pack'n'Play in the corner of the kitchen, is a Holiday Breakfast Casserole that I can customize based on what is in my house at the time. The recipe is based on one that my family makes for Christmas brunch, but it also works great for a weeknight meal if you're into the whole breakfast-for-dinner thing. (If you are not, jump down to the comments and explain why you are so lame.)

Holiday Breakfast Casserole

24 oz. package hash browns (Today I used freshly grated potatoes and zucchini instead)
2T butter, melted
2c. ham, diced (Today I used 1lb. crumbled sausage, sauteed until browned with about 1/2c. diced onion)
1c. grated Cheddar Cheese
1c. grated Jack cheese (Today I used all Cheddar because that's what we keep in the house)
4 eggs
1c. milk
1/2t. seasoned salt
4 (4oz.) cans diced green chiles (Today I only have one 7oz. can)

Grease a 9x13 inch pan with cooking spray. Spread hash browns in pan, brush with melted butter. Bake at 425 for 25 minutes or until slightly browned. Layer meat, chiles, and cheese over potatoes. Mix together eggs, milk, and seasoned salt; pour over casserole contents. Bake at 350 for 30-35 minutes.

So, a little fussy what with the several steps and cooking potatoes first, etc., but it does turn out delicious. I like to eat mine with a little sour cream on top; Brandon prefers ketchup. It would be great with green salad or fruit on the side, and maybe some good bread or muffins.

I don't have any of these things in the house, so we'll be having ours slopped into a bowl, but I definitely recommend doing better for yourself. Especially if you've expended all this effort on a D.C., at least make it worth your while, you know? Because we all need to realize that D.C.s aren't making anyone's lives any easier.