I love this time of year: the music, the smells, the decorations, the excitement and anticipation, the traditions. You name it I love it! Some of the food traditions that I remember most fondly from my childhood are decorating sugar cookies, our Christmas Eve dinner, and every Christmas morning we ate Breakfast Casserole. Now that I have a family of my own I try to implement some of the same things for my kids. This Breakfast Casserole is great to feed a crowd and I think it can easily be adapted to what your family likes.
2 cups Honeyville Dehydrated Hash Brown Potatoes
1 and 1/3 cups Honeyville Freeze Dried Sausage Crumbles
1/4 cup Honeyville Dehydrated Onions
1 cup Honeyville Freeze Dried Zucchini
1 cup Honeyville Freeze Dried Bell Peppers
1 cup Honeyville Freeze Dried Monterey Jack Cheese (Cheddar or Colby would be delicious too!)
1 (4.5oz pouch) OvaEasy Egg Crystals plus 8 scoops (total for 18 eggs-remember this feeds a crowd!)
1 cup Spinach, chopped
3 cups Cold Water
Garlic Salt (or Redmond Real Salt works fine too)
In a large pot of boiling water add in hash browns. Let them boil for 10 minutes. Add in sausage and onions. Cover the pot and turn off heat. Let sit until all products have fully hydrated about 7 minutes. Add in bell peppers and zucchini to hydrate for about 1 minute. Drain off excess water. Spread mixture in a greased 9x13 dish. Season with garlic salt and black pepper. Sprinkle chopped spinach over the top.
In a bowl whisk together egg crystals and water until thoroughly mixed. Stir in cheese and allow product to sit about 10 minutes for cheese to hydrate. Pour eggs over potatoes. Carefully stir to mix everything together. Cover with foil and bake in a preheated 350 degree oven for about 50 minutes.
I served mine with sliced tomatoes because I think eggs and tomatoes go together like peanut butter and honey. If you need your tomatoes in ketchup or salsa form that is okay too! Honeyville Muffins or some toast would also be a yummy side.
What traditions do you enjoy this time of year?