Wednesday, April 23, 2014
Avocado & Tomato Breakfast Casserole
My family loves avocados. We always have a few of them on the counter waiting to ripen. I still haven't learned what to look for to know when they are ready to be eaten. Half the time I get it right and they are perfect (not too hard and not too brown). The other half of the time they are either hard as a rock and too green or brown and mushy. This was a very easy casserole to make and only took about 10 minutes to put together. We all enjoyed it on Easter morning. This recipe is adapted from Dish and Dine.
2 pkgs Pillsbury crescent roll dough sheets
1 20 oz. pkg Simply Potatoes O'Brien Hash Browns
10 slices thick smoked bacon, precooked and cut into pieces
1/2 cup cherry tomatoes sliced in thirds
1 ripe avocado
1/3 cup milk
1 cup shredded cheddar cheese
Start by preheating the oven to 350 degrees. Spray a 9 x 13 pan with PAM. Roll out the two containers of Pillsbury crescent roll dough sheets and position in the pan with dough along the sides of the dish. Sprinkle the cut up precooked bacon all over the dough. Cover with the package of hash browns. Add cut up tomatoes and slices of avocado.
Mix eggs and milk together and pour over tomatoes and avocados. Sprinkle shredded cheese over everything.
Bake for 30-35 minutes until egg is cooked through. Let sit a minute then cut into servings.
Linked at: http://www.thecountrycook.net/