breakfast casseroleThis recipe is from a delightful B&B where Roger and I once stayed. It’s a tasty morning treat, and certainly hearty enough for a man’s appetite. Hope you enjoy it as much as we did. ~ Kathi


2 1/2 cups frozen shredded hash brown potatoes, or Tater Tots
3/4 cup shredded Monterey Jack with (optional) jalapeno peppers
1 pkg. Knorr Leek recipe mix
1 cup chopped fully cooked ham or Canadian bacon (optional)
1/4 cup sliced green onion
4 eggs beaten or 1 cup egg substitute
1 – 12 oz. can evaporated milk (or 1 ½ cups evaporated skim milk)
1/4 tsp. pepper
1/8 tsp. salt
1/2 lb. asparagus or mushrooms, washed and cut into 1″ pieces
4 to 5 tomatoes, coarsely chopped

Spray a 2-quart square baking dish with Pam or other cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle cheese, ham, green onion over all. In a mixing bowl combine eggs, milk, pepper, salt, soup mix. Pour over mixture in baking dish. Sprinkle with Crazy Jane’s salt and/or Mrs. Dash. Cover with foil or plastic wrap and refrigerate overnight. Next morning bake uncovered at 350 for 1/2 hour. Remove from oven; add asparagus or mushrooms and tomatoes. Bake for another ½ hour until golden brown. Let stand 5 minutes before serving.


Kathi Lipp is the author of 17 books including Overwhelmed, Clutter Free, The Get Yourself Organized Project, The Husband Project, Happy Habits for Every Couple, and I Need Some Help Here – Hope for When Your Kids Don’t Go According to Plan. She is the host of Clutter Free Academy the Podcast! with Kathi Lipp and speaks at conferences across the US. Kathi is published with Revell Publishers and Harvest House Publishers.

She and her husband Roger are the parents of four young adults in San Jose, CA. When she’s not dating her husband or hanging out with her puggle Jake, Kathi is speaking at retreats, conferences and women’s events across the US.