This is a sponsored conversation written by me on behalf of Sargento®. The opinions and text are all mine.
When I was a child, I remember visiting family friends and waking up to the smell of something delicious baking in the oven, and when we wandered out to the kitchen, there would be an amazing breakfast waiting for us. It made me feel so loved!
I want people to feel warmly welcomed and loved when they visit me too, and that’s the inspiration behind this meal. A hot and hearty breakfast is the perfect way to start a morning and this corned beef breakfast bake recipe will satisfy bellies and put happy smiles of satisfaction on everyone’s faces as they begin the day.
I make it with feel-good ingredients like Sargento® Shredded Sharp Cheddar Cheese, eggs, corned beef and tater tots, and I’m specifying Sargento® cheese because it matters. Sargento® is always shredded fresh from blocks of real, natural cheese and the flavor and quality is unsurpassed. Get a fresh start with Sargento®, y’all. You will taste the difference.
So here’s how to make this scrumptious corned beef breakfast bake!
You’ll use two refrigerated pie crusts for the shell (one for each half), so form them into the shape of your greased baking dish. Seams showing won’t matter because you’ll be covering all that up with all your ingredients.
Next, layer the corned beef, tater tots, green onions, peppers and Sargento® cheese. Then, repeat those layers a second time.
When you’re ready to bake, add the egg and cream mixture, then sprinkle on more cheese and green onions.
Can you believe how simple it is to whip up a delicious breakfast with Sargento® cheese and eggs? It’s the perfect solution to easy and enjoyable breakfast prep, even when you’re short on time.
Now pop the dish in the oven for an hour and BAM! You’ve got yourself one heck of a great tasting breakfast.
When it comes out of the oven, let it rest for a while so the filling has a chance to settle a bit. Then cut it into slices and serve. It’s absolutely delicious!
It doesn’t take long to whip this up in the morning and have it ready to go in the oven, but if you’re going to have a busy morning, you can do everything except adding the filling. Pour that into the baking dish in the morning and then bake it in the pre-heated oven.
A second option is to bake the entire corned beef quiche the evening before and reheat each piece as needed. (It reheats beautifully.)
Corned Beef Breakfast Bake
Ingredients
- 2 refrigerated pie crusts
- 1 12-oz can corned beef crumbled into bite-sized pieces
- 2 cups mini tater tots divided
- 1/3 cup chopped green onions divided into thirds
- 2 cherry peppers (with seeds) diced, divided
- 2 cups Sargento Shredded Sharp Cheddar Cheese - traditional cut, divided
- 8 eggs
- 4 cups light cream
- 1 teaspoon black pepper
Instructions
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Preheat oven to 375 degrees F. Spray 9 x 13-inch pan with baking spray.
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Form pie dough to fit into baking dish. Flute edges if desired. Layer half the corned beef, 1 cup tater tots, a third of the green onions, half the peppers and half the cheese. Repeat the layers.
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In large bowl, whisk together eggs, cream and black pepper until fully incorporated. Pour over ingredients in baking dish. Top with remaining 1 cup cheese and final third of green onions.
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Bake for 1 hour. Let rest before cutting.
Ready to try your hand at making this delicious corned beef breakfast bake with Sargento® cheese and eggs?
Grab this coupon and get a FREE carton of one-dozen grade-A large eggs when you purchase (2) Sargento shreds at Harris Teeter from March 28, 2018-April 10, 2018.
Antoinette M says
This looks delicious! I would love to make this for Mother’s Day.
carolyn g says
This looks absolutely delicious. It is a great new way to use corned beef. Hubby will love this.
shelly peterson says
What a delicious breakfast recipe. My family would love this!
Alissa Apel says
This looks easy to make, and so tasty! I’m always looking for something new to make for breakfast.
Shannon Gurnee says
Oh my gosh – this looks and sounds amazing! I would totally make this dish for my family with St. Patrick’s Day leftovers! Thanks for sharing. 🙂
Pamela Gurganus says
I just wanted to make sure I’m reading this correctly….there are 8 eggs AND 8 cups of light cream? That seems like a lot of liquid! Thanks!
Liz says
Yes, it’s a large casserole dish. It would essentially be like making two standard quiche rounds — that’s why it seems like a lot.
Donna Elliott says
9×13 casserole dish is pretty standard size and 8 cups is wrong. Should be 4 cups. I questioned this myself and only added 4. Good thing because it filled right up to 1/4″ below the rim of the dish! It was a great casserole and I can’t imagine it would have been good if there had been enough room to use all 8 cups.
Liz says
You’re absolutely right! I can’t believe I made that typo and I’m glad you caught it! I’m also glad you enjoyed the casserole!
Daphne Turner says
Help! You reference eggs in the instructions but no eggs appear in the list of ingredients. Please clarify. Thanks–
Liz says
Yikes, that’s a crucial miss and I fixed it. Thank you! There are 8 eggs in the recipe!
Daphne Turner says
Thanks
Lisa Favre says
I was just talking to my friend about corned beef and how much she loved it. I am sure she would be ecstatic if I showed her your casserole recipe!
Danielle Smith says
Our family has never had corned beef for breakfast. This could be a good break from the norm, and possibly a new favorite!
Christie says
Who knew corned beef could be a breakfast meat? This bake would be a great way to celebrate Easter.
Bill Sweeney says
This looks great! I think it would be great for Easter brunch.
Melissa Chapman says
That is a weekend meal that any family would love. With holidays coming up this is a breakfast/brunch that will start off the holiday right and then have the egg hunt.
robin rue says
Oh man, that sounds AMAZING. My boys would devour this!!