There is always the narrowed eye that comes when you put vegetables in a breakfast casserole - in my house.
My southern raised husband thinks special breakfasts on the weekends should be about grits, sausage or bacon and cheese - vegetables need not apply.
But we've both been trying to eat better so what is the harm in sneaking a few vegetables with hashbrowns and eggs and topped with some shredded mozzarella? No harm just a narrowed stare. But then I brought out the cooked thick-cut bacon and all was forgiven.
But for all of you who are vegetarians - you will enjoy this. And again, working girls, make this the night before and just put it in the oven on Saturday morning. Then you can peruse the sales in peace and come up with a game plan.
Vegetarian Breakfast Casserole
8 oz frozen hashbrowns
8 oz frozen vegetable blend
1 cup shredded mozzarella
Season with Salt & Pepper (1/2 tsp recommended)
In a buttered 8x8 glass casserole dish layer hashbrowns then frozen vegetable mix. Whisk the eggs with salt and pepper in a separate bowl and then pour into the casserole. Top with shredded mozzarella and bake at 375 degrees for 40 minutes or until cooked through.