The Breakfast Kitchen: Meaty Breakfast Casserole

 For the meat lovers in your life, this is a loaded casserole full of protein. I used 2 different types of meat. You can adjust it for whatever you have on hand or prefer. I had a ham steak that I wanted to use so my version is using bacon and ham as the meat of choice. It also has a can of Rotel, green peppers, onion and I used Gouda cheese, but you can use whatever cheese you like and mine used garlic, smoked paprika, and rosemary. Since I was using some pretty salty meats, I did not add any extra salt. I also added a secret ingredient I learned about on a cooking show that helps keep the eggs fluffy and from deflating...baking powder. I was amazed and how much of a difference it made and since it has no taste affect you can be liberal with the amount. I will be using this in all my breakfast casseroles going forward. 

For my breakfast casseroles I tend to use about 8 eggs with some milk. I don't really measure the milk out. It would also be good with whipping cream. I then add some cheese to the egg mixture along with the seasonings for the eggs. 

For the meat and veggie mixture I tend to put them in the bottom of the casserole pan and bake for about 10-15 minutes before topping with the egg mixture. I use a crumbled bacon, so this cooks the bacon and softens the veggies first. I set my oven at 350 degrees.