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A hearty Country Morning Casserole, perfect for in-law brunches.
The morning of my first Sunday brunch with the in-laws felt like a culinary triathlon. I was determined to impress, but juggling the expectations of seasoned brunch goers had me a little wobbly. In a moment of inspiration, I reached for my trusty cast-iron skillet, the same one that accompanied me through many weekday breakfasts. Four tablespoons of butter sizzled with olive oil, a rich base that promised to deliver comforting magic. As the golden aroma filled the kitchen, I knew this would be a morning to remember.
While mushrooms and sweet peppers danced in the skillet, their colors forming a vibrant mosaic, I hummed along to the tunes of weekend jazz. The cubed baked potatoes crisped beautifully, a nod to how my mother taught me patience builds flavor. In a separate bowl, eight eggs were whisked to fluffy perfection, a chef's tip to ensure the lightest scramble. The addition of diced chives and spicy jalapeño reminded me of the tangy conversations I was about to have. As I topped the casserole with grated cheddar cheese, it struck me how food has a delightful way of connecting dots between diverse palates.
When the in-laws arrived, bubbling questions were met with the warmth of breakfast delights. The sliced avocado garnished on top added a creamy finish that tied everything together in harmony. Even my perpetually skeptical father-in-law nodded in approval, making all the effort worthwhile. Letting the casserole sit for a few minutes brought ease to slicing, revealing the beautifully layered creation - a silent testament that even the most simple ingredients can bring people together.
Ingredients
- 4 tablespoons butter divided
- 1 tablespoon olive oil
- 2 cups baked potatoes cubed, or 2 cups shredded hashbrowns
- 1 cup ham cubed
- 1/2 cup bacon crumbled
- 6 mini sweet peppers sliced
- 1 jalapeño diced
- 1/2 cup onion diced
- 2 cups fresh mushrooms sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon coarse ground black pepper
- 3 tablespoons chives diced, divided
- 1 cup cheddar cheese grated
- 8 large eggs
- 2 tablespoons water
- salt to taste
- pepper to taste
- 1/2 ripe avocado sliced
Directions
- In a large skillet, over medium-high heat, add 3 tablespoons of the butter and the olive oil and cook until the butter melts.
- Add the potatoes to the butter mixture and cook until golden-brown.
- Add the ham, the bacon, the sweet peppers, the jalapeño, the onion, and the mushrooms to the skillet.
- Season the ham mixture with the onion powder, the garlic salt, and the black pepper, and top with 2 tablespoons of the chives.
- Cook the ham mixture until the vegetables are tender.
- Sprinkle the ham mixture with the grated cheese, cover the skillet, and transfer from the heat.
- In a bowl, add the eggs and the water, season with the salt and the pepper, and whisk until light and fluffy.
- In a medium skillet, over medium heat, add the remaining butter.
- Slowly add the beaten eggs to the skillet and cook until scrambled.
- Place the scrambled eggs over the ham mixture.
- Top the scrambled eggs with the remaining chopped chives.
- Place the avocado over the ham mixture.
- Serve.
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