Ever since writing my first book, Not Your Mother’s Casseroles, I’ve been a little obsessed with breakfast casseroles. Egg bakes are just so crazy easy and convenient. I’ve been making up a big pan of eggy casserole every weekend for my husband and myself, then slicing off big squares for breakfast and lunch throughout the week. I use these casseroles to absorb the scraps and leftovers in my fridge: Bits of cheese clinging to its rind, the last scrapings of a jar of sun-dried tomatoes. I dig through my freezer and pull out bags of potatoes that are only slightly frostbitten. Together, they always meld together into something more than the sum of their parts, like this potato, cheese, and egg casserol — hearty and vegetarian.
Get the recipe at The Kitchn: Cheesy Potato Breakfast Casserole with Cheddar & Sun-Dried Tomatoes.
By Boyce Entwisle
Breakfast foods vary widely from place to place, but often include a carbohydrate such as grains or cereals, fruit and/or vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee or fruit juice. Coffee, tea, juice, breakfast cereals, pancakes, sausages, bacon, sweet breads, fresh fruit, vegetables, eggs, mushrooms, baked beans, muffins, crumpets and toast with butter or margarine and/or jam or marmalade are common examples of breakfast foods, though a large range of preparations and ingredients are associated with breakfast globally.^
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