Bloody Mary Breakfast Bake

My roommate Kim is a bloody mary fanatic. She has one almost every day! I decided it would be a fun idea to make a brunch dish for us on a chill Sunday morning that had all the flavors of the classic drink. The funny thing is that she sometimes puts bacon into her bloody marys, so adding bacon to this casserole was a no-brainer. Then I added some tomato juice, tobasco, worcestershire, and spicy salsa. The dish had a nice kick! Bloody marys are known as hangover cures, and this egg adaptation was true to it’s namesake. Have a slice with a nice spicy bloody mary and you will be ready to seize the day!
Step one is to make a crust out of hash browns. Squeeze out all the water from these frozen potatoes before you put them in the dish. Then press them down to form the crust. Perfect! Get this into the oven for a half hour or so while you prep the rest of the ingredients. Tomato juice, salsa, worcestershire, and tobasco. Oh yea, and eggs. Sprinkle the bacon on the top, and then lay on some pepperoncini peppers to give it that nice look. Yum! This had the perfect soft texture and strong bloody mary flavor. The bacon and potatoes took it to the next level! Kim and I both really liked the flavors and proceded to have a few bloody marys with it. I think the whole pepperoncinis are a nice touch.

Bloody Mary Breakfast Bake

For:  5 People

  • 1/2 Cup Tomato or Clamato Juice
  • 1/4 Cup Salsa
  • 2 Tablespoons Tabasco Sauce
  • 2 Tablespoons Worcestershire Sauce
  • 8 Large Eggs
  • Salt and Pepper
  • 8 Slices Bacon
  • 2 Cups Frozen shredded Hashbrowns
  • 2 Tablespoons Butter
  • Pepperoncini for Garnish

Instructions

  1. Thaw the potatoes and squeeze out as much water as you can by pressing them in your hand in a tea towel. Melt the butter and mix it into the potatoes. Press out the potatoes on the bottom of the pie pan and press them well to form the bottom crust. Bake at 450 for 20 minutes while you get the rest of the ingredients ready.
  2. Chop up the bacon and cook until it is browned and crisp.
  3. Mix the tomato juice with the salsa, worcestershire, and tobasco sauce. Beat in the eggs. Whisk well. Season with salt and pepper.
  4. When the potatoes are starting to brown, pull them out of the oven. Turn the oven down to 350. Pour the bloody egg mixture into the pie pan over the potatoes. Sprinkle the bacon on top and gently float a few of the pepperoncini peppers on there. Bake at 350 for about a half hour until just set in the center.