Leftover Mashed Potatoes – is it an Oxymoron, or do you have tons of mashed potato leftovers after a family meal? This Thanksgiving (or whenever) when you have leftover Mashers, turn them into a ready-to-go breakfast for the next morning!
I am a big fan of Quiches, Frittatas, breakfast casseroles, and all sorts of delicious, but hands off, breakfast treats. My Sister-in-Law makes some of the best breakfast quiches around, and she always just uses what is on hand. Her eggs are always super fluffly and light and everything is filled with such awesome flavors. I have a feeling that after she hosts Thanksgiving this year, this Quiche might make an appearance before we gear up for some mid-day Black Friday Shopping!
Like any good breakfast casserole, this recipe is easily scalable. When I made this, it was just Me & the Mister – so I made it in a round Pie Plate dish. If you want to feed a few people (OR have more leftovers), use a deep dish pie plate; which I would suggest anyway, because you will have more room for delicious fluffy eggs). If you are cooking for a crowd, first make sure you have tons of potatoes, but then make it all up together into a large 9×13 casserole dish.
- 2 Cups leftover Mashed Potatoes (or make them fresh)
- 1 - 2 cups chopped fresh broccoli
- 1 Tablespoon olive oil
- ½ onion, chopped
- 1 cup shredded Cheddar cheese
- 4 eggs
- 1 cup milk
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon mixed spices of your choice (options: garlic, nutmeg, blends, etc)
- Preheat oven to 350 degrees F (175 degrees C).
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 3 to 5 minutes. Drain and set aside.
- Brush a deep 9 inch pie dish with olive oil and press the potatoes in. Brush with remaining olive oil. Bake in preheated oven for 30 minutes or until lightly browned.
- Arrange onions, broccoli and cheese in the potato crust. Whisk together the eggs, milk, salt, pepper, and other spices. Pour over broccoli and cheese.
- Bake in preheated oven for 30 to 40 minutes, until slightly puffed and cooked throughout. Allow to cool for 10 minutes before serving.
Adapted from a great-looking recipe from All Recipes
Two Years Ago – PUMPKIN Chocolate Chip Cookies…
chewy, spice, & delicious 🙂
And I leave you with this, Today’s Question of the Day… Do you normally have leftover potatoes at Thanksgiving, or would you have to make extra to whip up this perfect breakfast?