Kristina's Christmas Breakfast Casserole

First, congratulations to Penney - you commented on my favorite holiday movies post last week...and your name was drawn out of a hat to win a fun holiday surprise! I emailed you - so check all your folders!! And, readers, I've got another fun surprise below so keep reading!

One of my favorite holiday recipes isn't for a sweet treat at all - it's our traditional Christmas morning breakfast. I don't know about you, but the last thing I want to do on Christmas is cook a big meal. This works for me because I can prep it the night before, and then pop it into the oven Christmas morning and, voila!, a great breakfast to keep us going through the many rounds of present-opening, playing, cleaning up, and...you get the picture.

And now, without further ado, my Christmas Breakfast Casserole recipe (so you can prep the night before and have a lazy Christmas morning!):

Ingredients: 
1 pkg Ore Ida Potatoes O'Brien (with onions & peppers) - the 28 oz size
16 oz. cubed ham
2 cups shredded cheddar cheese (we like mild, feel free to use sharp if that's your preference)
3 garlic cloves, minced (in a pinch, 1 teaspoon of garlic powder will work)
12 large eggs
1 cup milk (We are 2% people, use whole or skim, again, your preference)
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat your oven to 350. This first part is totally optional - I like the potatoes, peppers and onions to be browned just a bit. So I toss them in a skillet on medium heat for about 10 minutes - you know, until the potatoes get that nice browning on the edges. Next (or first if you're really pressed for time and don't want to brown the potatoes first), whisk those eggs and milk in a large mixing bowl. Spray the bottom of your 9x13 casserole dish with cooking spray and put the eggs/milk mixture in. Then, toss the potatoes, ham, 1/2 the cheese, salt, pepper, and garlic in a mixing bowl and stir it all up. Put the potato mixture over the eggs in the pan. Sprinkle the remaining cheese over the top. Bake for 1 hour. Let it sit for about 5 minutes and serve - you'll get all the yummy, egginess on the bottom, the crispity-softness of the hashbrowns, the zing of the peppers and onion...and the cheese. Oh, the cheese...so, so good!

I wish I had a picture of the finished product, but I forgot to take one. Hey, if you follow me on social media, you'll probably see a pic Christmas morning!

Okay, another Christmas goodie is on the way to one lucky commenter - tell me what is your favorite Christmas morning treat? I'll draw a name to get a little something special from me. Good luck, everyone! 

Kristina