Breakfast Casserole Recipe Contest Winner!
A hearty congrats to Chefsands of Portland, OR! His tasty breakfast casserole, called the G Knight Special, was the winner of our Best Breakfast Casserole Recipe Contest! Here’s what he had to say about the recipe: “A breakfast frittata with everything needed to get the day going. My friend Greg Knight’s favorite, so I named it after him.” See the recipe after the jump!
10 minutes preparation + 25 minutes cooking
* 1 lb. ground beef
* 4 Russet potatoes, cut into lg. chunks
* 4-6 crimini mushrooms, sliced
* 1 carrot, sliced
* one-fourth of a sweet onion, diced
* 1 sm. bunch of broccoli, chopped
* 2-3 oz. extra sharp cheddar cheese, sliced
* 1-2 oz. butter
* 2 cloves garlic
* 1/2 jalapeño, chopped into sm. pieces
* 1 tsp. red pepper flakes,
* 1/2 tsp. smoked paprika
* 1/2 tsp. cumin
* 1/4 C. cilantro,
* 1/4 C. milk
* 6 eggs
* salt to taste
I like to microwave the potatoes the night before and put them in the fridge. This cuts back on preparation time. Preheat oven to 350 degrees. In a 10-inch cast iron skillet over medium heat, cook and stir the ground beef until it is just browned. Add butter, mushrooms, cooked potatoes, carrot, onion, broccoli, jalapeno, and garlic. Reduce heat to medium-low and cook until onion starts to look translucent. In a separate bowl, vigorously whisk (to incorporate lots of air) milk, eggs, chopped cilantro, red pepper, paprika, and cumin. Add sliced cheese to the potatoes and then pour egg mixture into the cast iron. Put the cast iron in the oven and bake for about 20 minutes. Salt to taste after cooking.
Congratulations to Chefsands!
Do you want to be a winner, too? Enter our sweepstakes on Facebook and you could win 6 pints of tasty Graeter’s ice cream!
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