If you think this does not sound good for breakfast,  I promise it is perfect for brunch and even for dinner! Yummy fresh layers of cheese, eggs, hash browns all with a light marinara. I found myself making two, a smaller one for dinner and a larger one for a brunch the next day. This is  a great make ahead dish, pop it in the oven the next day. I used my home-made pasta sauce, with lots of mushrooms and egg-plant which lightened up the sauce, and my raw yogurt, which I think gives it a fluffier texture than most egg dishes. You could use store bough marinara and yogurt as well. Experiment with diffrent sauces, maybe even a pesto with sausage instead of bacon! Pictured here in my “Holstein Plate” Available at Art to Feed website, portion of proceeds donated to support your local food bank!

Ingredients

• 2 C Cubed  Sourdough Bread ( I found a jalapeno bread for a kick, but use any bread you have on hand)
• 2 C Hash Browns (thawed)
• 8 Slices of Bacon Crumbled
• 10 Eggs
• 1/2 C Yogurt
• 1/4 C Milk
• 1/2 C Marinara Sauce
• 1 Tsp Nutmeg
• 2 Tsp Salt and Pepper
• 2 C Cheddar Cheese
• 2 C Parmesan Cheese
• Olive Oil

Directions:

Pre-heat oven to 350 F. Lightly coat bottom of 9″ x 13″ Dish. Spread half marinara on bottom of dish. Place Hash Browns and top with cubed bread.

This is where my kids have fun, its like a puzzle trying to get them all to fit. Mid home work break! 

Whisk Eggs, remainder of tomato sauce, yogurt, milk, salt, pepper and nutmeg. Pour gently over bread and hash browns. Layer Parmesan and then Cheddar. Place in oven or store in fridge overnight. Bake 40-55 minutes and golden brown and bubbly! Enjoy, and serve for dinner if desired!