If I had to pick a certain meal to live off of for the rest of my life, It would most certainly be brunch. I will never understand what people have against it. You get to sleep in and also have your choice of coffee, Bloody Mary’s, or Mimosas, which just happen to be three of my favorite beverages. You can have a full blue plate special complete with all the fixings, or you can have a short stack of pancakes with an endless supply of side options. The possibilities are endless and absolutely delicious! You never know when you’re going to have a house full of people, and need to whip up something for brunch, and a casserole is ideal. Who wants to have every burner on, with a different item on each one, having to juggle cooking times…etc? I should have called this recipe the food pyramid casserole, because I feel like if you add a side of fruit, you can have a meal with all of the food groups included. I love a classic corned beef hash for brunch, and that is where I got my inspiration for this Corned Beef and Potato Breakfast Casserole. I just decided that all of the components needed to be baked together with some swiss cheese! How can that be bad?! I definitely think you should bookmark this one for those times that you need to feed a hungry bunch, but don’t want a ton of dishes to clean up after. Enjoy!
- 1 lb yukon gold potatoes, sliced into ¼ inch slices
- 1 onion, sliced into rings
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- 2 cups milk
- 1½ cups shredded swiss cheese
- 4 oz sliced corned beef
- 5-6 eggs
- salt and pepper to taste
- minced parsley
- Preheat oven to 400 degrees F. Butter a 1 quart casserole dish.
- Layer ½ of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, I like to sprinkle on some salt and pepper at this point and add the remaining potatoes. Season with more salt and pepper.
- In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
- Bake 1 hour and 15 minutes in the preheated oven.
- Keeping oven at 400 degrees, remove potatoes from oven and uncover. Add a sold layer of corned beef on top, and then crack the eggs directly over that, being careful not to break the yolks! I like to use 1 egg per person you are serving. Salt and pepper eggs.
- Return casserole to the oven, uncovered, for 15 more minutes, until the eggs are just set but yolks still runny.
- Let rest for 5 minutes so the cheese isn't too runny, and devour!
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