Monday, July 6, 2015

Make ahead suhoor cassarole. Cheesy, moist and delicious.

This hearty egg, potato, cheese and turkey bacon breakfast casserole stays moist and is perfect to make ahead and warm up for suhoor. Feeds 6-8  Serve with a mango, guava smoothie made with Greek yogurt for a little extra fiber and protein.

My husband is Egyptian so most of the time our suhoor is the traditional tamia ( falafel) Foul ( think refried beans but with favas) feta cheese, chopped salad and bread. All great things but this southern girl can only eat so many fava beans before I need a good southern breakfast and this hits the spot, every time.  The cheese sauce and milk keep it moist so it's perfect to reheat. It keeps well in the frig for 2 days worth of suhoor.
This is the basic recipe, you can add a half a can of Rotel and a a jalapeno to spice it up.


4 medium potatoes, peeled, diced and 3/4 of the way cooked ( boiled)  and drained.
8 strips cooked and chopped turkey bacon
1/2 of a medium onion, sauteed till golden. 
5 large eggs
1 cup cheese sauce or Campbell's nacho cheese soup.
1 cup whole milk
3 table spoons Green Land creamy feta cheese.
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon crushed red pepper
salt to taste ( go easy on the salt! the bacon, cheese and potatoes are already salted so if you add any, add it with care)
Butter to grease your baking dish and saute the onions.


Preheat oven to 350F

Peel, dice and cook potatoes 3/4 of the way done in salted water., drain and set aside in a large mixing bowl.
Dice cooked turkey bacon and saute onions in 2 teaspoons of butter until golden and add to potatoes.
Mix seasonings with potatoes, bacon and onions. gently stir the mixture taking care not to mash the potatoes up too much. Grease your baking dish and add the potato mix. I find a deep dish glass pie dish works perfect.

Beat eggs with the creamy feta until there are only small lumps of the cheese, add cheese sauce, mix until blended and add milk, mix again. A fork is sufficient, no beaters required.
Pour the egg mixture over the potatoes. You make need to give it a bit of a stir to make sure everything is evenly coated in the pan.

It should be wet.and fill most of the pan. It was about 1/4 of an inch from the top.

Bake 1hr or until it just starts to brown around the edges and is firm in the middle.
  Nom, nom, nom......

1 comment:

  1. thank you for the step by step guide to such an amazing recipe. i am going to try it right away becayse you have made it look really easy to me