Empty-the-Fridge Breakfast Bake

Sometimes at breakfast, I'm just too groggy to even think about actually making something! Most weekdays around here breakfast is usually a natural applesauce or yogurt cup, some cut up fruit, and toast with butter. I was really searching for a breakfast casserole that has a basic start and then you add whatever is left in the fridge. I have finally found it! This was great, and I also love that it only uses 6 eggs. A lot I've tried call for an entire dozen - that's a  lot for one meal! If you try this, let us know what variations you've used and how you liked it!

Empty-the-Fridge Breakfast Bake adapted from Scattered Thoughts of a Crafty Mom
1 1/2 cups frozen hashbrowns, thawed slightly 1 cup fridge leftovers (I used 4 slices crumbled bacon and 3/4 cup torn spinach leaves) 1 cup shredded cheddar cheese 6 eggs 1 cup milk salt & pepper
Spray the bottom and sides of a 9x9 baking dish. Spread hashbrowns in dish and add leftovers, in this case bacon and spinach. Sprinkle cheese over top. In medium bowl, whisk eggs and milk; pour over other ingredients in dish. Salt and pepper on top. Bake at 350 for 35-40 minutes or until middle is set. Allow to cool slightly before slicing and serving.

I think some other good options would be ham, tomato, mushrooms, steamed broccoli -- be creative! A great way to get a nutritious breakfast into your family and uses valuable leftovers. Win-win!

This post is part of our Iron Chef Mom challenge! This week's secret ingredient is EGGS and is being hosting by Mackenzie at Cheerios and Lattes. Click on over to see all the other yummy recipes and enter yours if you think you have what it takes!! Good luck!
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