When I became a mom I found the loveliness in a fulfilling brunch. My girl likes to sleep in on most Saturday’s and this gives me the opportunity to sneak downstairs and make a delicious brunch that is sure to carry my family over until well into the afternoon. Before the Covid Quarantine, Saturday’s had our family on the go….whether it was going out of town to visit grandparents, running our weekly errands or traveling to the NC Zoo (our favorite place!) we were ALWAYS on the go! With all that traveling and going we need something that keeps us going! That’s why I like a filling brunch of BLT Frittata and Hash Brown Casserole.

Today I’d like to share two recipes that are always a quick, easy and fulfilling hit at my house…the BLT Frittata and Hash Brown Casserole. Now I know I said this is a great brunch, but we have enjoyed this for breakfast, brunch, lunch and even dinner….we just prefer it for brunch since it is so filling.

I really enjoy cooking for my family and if there is one thing that we all love it’s cheese! I like experimenting with different cheeses for my Hash Brown Casserole and I know my family loves the richness of a strong extra sharp white cheddar, but this is where you can get really creative by using whatever cheese your family enjoys. I also like to use my cast iron skillet to make the Frittata because it cooks up so fast and is always full of flavor.

The casserole takes the longest to cook, so that would be a good time to have a big cup of coffee and start to prep the frittata ingredients. The Frittata takes less than 10 minutes to make from start to finish, so I always start my frittata after I pull my casserole out of the oven to cool…this will ensure that your entire meal comes together perfectly and everything will be warm. Here are the recipes for both the BLT Frittata and Hash Brown Casserole. I hope you enjoy making and eating these as much as we do!

BLT Frittata

Ingredients:

• 8 large eggs
• 3 slices of bacon, cooked and chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup salad greens (I used herb salad mix)
• 2 Roma tomatoes, seeded and chopped
• 2 Tbsp olive oil
• 1 Tbsp red wine vinegar
• Chives to finish

Directions:

• Set oven to broil.
• Heat skillet up on stove top to medium heat.
• Whisk eggs together with salt and pepper, pour into skillet. Cook eggs without storing until eggs begin to set on bottom and sprinkle with chopped bacon.
• Place skillet in oven and broil eggs for 3 to 4 minutes or until eggs begin to brown and are set. Carefully remove from broiler.
• Combine lettuce mix, tomatoes, olive oil and vinegar into a bowl and toss to coat.
• Once frittata has cooled, top with a sprinkle of chives and the greens mixture in center for a nice presentation.

Hash Brown Casserole

Ingredients:

• 1 (32 oz) bag of frozen hash browns, thawed
• 1/2 cup butter, melted
• 1 (10.25 oz) can of cream of chicken soup
• 1 (8 oz) container of sour cream
• 2 cups extra sharp white cheddar, shredded
• 1 tsp salt
• 1/2 tsp pepper
• Parsley for finishing

Directions:

• Preheat oven to 375 degrees F.
• Stir all ingredients together in a large bowl until well combined.
• Place mixture into a well greased 13×9 casserole dish.
• Bake 45 to 55 minutes, or until top is golden brown.
• Let cool for about 10 minutes before serving.
• Add a sprinkle of parsley to finish.