With just a few ingredients and a couple of minutes prep, a hearty bowl of hashbrown comfort food is ready for breakfast.
Some month's the Recipe ReDux theme throws me for a loop. Fortunately, February is not one of those months.
Today's ReDux theme is all about breaking breakfast boredom -- something I've tackled with reckless abandon since early this fall when I started experimenting with upgraded hot oatmeal bowls
and recently, these bircher oats.
While I can't say MY breakfast feels boring or in a rut, I know my husband's does. As you may recall, he struggles from various food insensitivities, specifically gluten and corn. For a boy who was raised in the south, this sadly means that our treasured regional breakfast bowl of grits are off the table.
Thank goodness for hashbrowns.
I won't lie and say that today's hashbrown casserole exactly mimics grits in the way my gluten free biscuits match their traditional counterparts.
But it does make a damn fine replacement.
Since I cook breakfast for Mr ReganMillerJones, Inc most mornings, easily pre-prepped dishes are key to ensuring a smooth start to our day (I mean, I'm a mom with two kids. I don't actually need "more" work to do in the mornings, sweetheart.)
This easy hashbrown casserole is perfect because it can be prepped the night before and baked in the morning while he's getting ready for work. Serve it with a couple of hard boiled eggs (also prepped in advance), some fresh fruit and breakfast is filling, fast and anything but boring. The serving size is generous, so if you're looking for a little lighter breakfast, feel free to eat this reheated as leftovers the next day or even with lunch.
For more great inspiration on breaking out of your breakfast boredom, be sure to visit the other ReDux members' recipes below.
With just a few ingredients, a hearty bowl of comfort food can be ready for breakfast via @ReganJonesRD Tweet this
Easy Overnight Hashbrown Casserole
1 to 2 servings
- 1 cup frozen or refrigerated hashbrowns
- 1/2 cup (4 ounces) cottage cheese
- Pinch of salt, black pepper and dried dill
- 1/4 cup (1 ounce) shredded mozzarella cheese
- Combine hashbrowns, cottage cheese and seasonings in a small oven-safe bowl or dish. Top with mozzarella. Cover and refrigerate overnight.
- Preheat oven to 350 degrees.
- Uncover casserole. Bake for 30 minutes or until bubbly and cheese is melted and golden brown.
*nutrition facts for 1 serving or 1 recipe