Friday Food Find: A Holiday Egg, Cheese, Potato & Essence of Truffle Breakfast Casserole

After that mouthful of descriptive words, I’m actually going to say this and own it, “I LOVE a good breakfast casserole!”

And isn’t it just a cat’s meow for a holiday season? Why? Because you can make, cook and freeze it well in advance. When you are ready for it just take it out of the freezer, thaw and bring it to room temperature. Finally, pop it back into the oven to warm through.

How fab is that?

This one came my way when I started researching and teaching tapas classes. It is a take on a traditional Spanish potato tapa which I found, many years ago, in a Penelope Casas cookbook, “Tapas: The little Dishes of Spain” It’s a keeper; especially for a super busy holiday season. Enjoy!


2 eggs
2C heavy whipping cream
1Tbsp of white truffle Oil
1Tbsp of thyme leaves
Salt and Pepper
Cooking oil or spray
3C of frozen hash browns (see roasting process below)
1 C Cheddar cheese, shredded
½ C Mozzarella, shredded


Preheat oven 350°.

In a medium bowl beat eggs, cream, truffle oil and herbs together. Add salt and pepper to taste. Spray one 9”x13” Pyrex dish or cake pan with cooking oil. Evenly distribute roasted potatoes in dish or pan. Do the same with the cheese. Pour egg mixture over potatoes and cheese. Place in oven and bake for about 30 to 45 minutes or until egg mixture does not wiggle and is golden in color. Check every 10 minutes. Take out of oven when done and let set 5-10 minutes. Run a paring knife between the outside edge of the omelet and the inside edge of the dish or pan to loosen. Then slice into squares and serve immediately.

Roasted Potatoes


3C of waxy potatoes (red bliss or Yukon gold), diced in to ½” pieces (or frozen hashbrowns)
2tsp of kosher salt
1tsp of fresh ground pepper
2-3tsp of extra virgin olive oil
Preheat oven 350°.

In a medium size bowl mix all ingredients together thoroughly so that the olive oil, salt and pepper coat the potatoes. Place oiled and seasoned potatoes on to a medium sheet pan. Distribute evenly over the pan surface. Place in the oven on the middle shelf. Roast until potatoes are gold and soft through. This will take up to 20 minutes. Check at 10 minute intervals. When roasted remove from the oven and let cool. Now they are ready for the omelet.

Note: You may use seasoned hashbrowns. If you do, cut back on the seasonings in the recipe.