Potato Cheddar Breakfast Bake

This simple breakfast casserole combines homemade hash browns with all your favorite omelet ingredients. It's a real lifesaver when you're expecting overnight guests.

potato-cheddar-breakfast-bake

Ingredients

  • 3 russet potatoes, cubed
  • 480 ml (2 cups) egg substitute
  • 480 ml (2 cups) milk
  • ½ teaspoon salt
  • 225 g (2 cups) cheddar cheese, cubed
  • 35 g (¼ cup) green bell pepper, stemmed, seeded, diced
  • 30 g (¼ cup) onion, peeled. diced
  • 210 g (1½ cup) ham, diced

Directions

  1. Preheat oven to 180°C (350°F). Spray a 23 cm x 23 cm (9-inch x 9-inch) baking tray with cooking spray.
  2. Place potatoes into the Vitamix container and fill to the 1.4L (6 cup) level.
  3. Add water to the 1.9L (8 cup) level and secure lid.
  4. Select Variable 5 or 6. (Slower speed produces a coarser chop.)
  5. Turn on for about 10 seconds, using the tamper if necessary.
  6. Drain well, reserve.
  7. Place egg substitute, milk, salt, and cheese into the Vitamix container in the order listed and secure lid.
  8. Select Variable 1.
  9. Turn machine on and slowly increase speed to Variable 10, then to High.
  10. Blend for 20 seconds.
  11. Reduce speed to Variable 3 and remove the lid plug.
  12. Add peppers, onion, potatoes, and ham through the lid-plug opening.
  13. Blend for 10-15 seconds.
  14. Pour into prepared tray.
  15. Bake covered with aluminum foil for 40-45 minutes.
  16. Uncover and bake another 30-35 minutes until firm and lightly browned.