My Wanderings in the Kitchen: Breakfast Casserole by Meghan

I had such fun with this one! :) It's your basic, run of the mill egg casserole but I added a few special things to make it my own. Bear with me as I try to estimate how much of everything I put it....I'm not big on measuring unless it's baked goods. :)

Ingredients:

7 eggs

1 block of cheddar cheese, shredded; set aside a bit to sprinkle on top

3 baked potatoes, shredded (these were leftovers; if you have frozen hashbrowns you could use about a cup and a half)

Half of a red pepper, chopped small

1 small onion or half of a large one, chopped small

I meant to use mushrooms but forgot to fetch them...you could use four or five, chopped small

2/3 cup of milk

Season salt and/or sprinkle of garlic powder (optional)

Cup of leaf spinach, chopped small (I used a large handful)

Half of a block of cream cheese (optional) to dot the top with

Directions:
1. Preheat oven to 375 and lightly grease 13 by 9 pan
2. Basically, mix everything but reserved cheese and cream cheese, and pour into prepared pan
3. Sprinkle reserved cheese and dot with optional cream cheese
4. Bake in the oven for 35 minutes or until set (check often!)

Bon Appetit!!