Back to School Breakfast!

Hey, y’all!!  I hope you had a great weekend!   Today, the kids are heading back to school, and I can’t wait to hear about their days in carpool this afternoon!

Maybe you are like me and need some good back to school breakfast ideas?  If so, here is our favorite back to school breakfast tradition!   The beauty is that it’s an easy, hearty meal…and we generally have enough to feed the kids for 2-3 days!  I always double the Blueberry Muffin recipe. It’s a crowd favorite around here!

Easy Breakfast Casserole

  • 24 oz. frozen hash browns (about 8 cups)
  • 16 oz. cubed ham
  • 8 oz. sharp cheddar cheese, shredded
  • 12 large eggs
  • 1 cup milk (I used skim)
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • cooking spray
  1. Preheat oven to 350 degrees.
  2. Add the frozen potatoes, ham, and cheese to a large bowl. Toss to combine. Pour the mixture into a 9 x 13 baking dish that has been sprayed with cooking spray.
  3. In a large bowl, whisk the eggs with the milk, salt, and pepper (I use the same bowl from step 1).
  4. Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a wooden spoon.
  5. Bake for one hour. The center should be set and the edges should be golden brown.

Mom’s Blueberry Muffins


1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Happy Monday, y’all!!  See you here tomorrow for Show and Tell Tuesday!   I can’t wait to share about my “Best Day Ever!” XOXO Narci

Categories: Uncategorized

7 replies

  1. Yum, thank you for these! The casserole sounds yummy…I wonder if I could get my kids to eat it, though (they all love french fries but are soooo weird about any other kind of potato?? lol)


  2. Happy first day back at school. The blueberry muffin recipe looks delicious! Can I use frozen blueberries, and would I have to thaw them first… right now we still have fresh berries…


I love to hear from you! Leave a comment here! :) XO Narci

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