Pot roast and roast beef leftovers combine in a delicious brunch recipe — Cheesy Roast Beef Hash Egg Bake. Perfect for Christmas brunch, this overnight egg bake was created for my client Bisquick, but all opinions are my own.
The morning before Thanksgiving, I convinced my husband to help me drag our Christmas decorations out of storage. It was early, for sure, but I really wanted to decorate soon. While I promised not to let Christmas invade Thanksgiving, I wanted to be able to start decorating as soon as Friday rolled around. Plus, knowing that his work schedule will be decidedly crazy for the next few weeks, I had to take advantage of the time when I could. So, I hid the decorations in a room until the day after Thanksgiving.
On Friday — instead of heading out to brave the crowds and shop for deals — we stayed home and decorated. There’s greenery on the banister and a nativity in the living room. Our Christmas mouse is perched on the mantle, and the stockings are hanging from our WISH hangers. With a balsam-scented candle burning, we turned up a Christmas album and set up the tree. There’s still much more to do, but our house feels so festive already.
I am not letting a moment of the Christmas season escape this year.
Last year, Christmas felt like an afterthought. Our tree was set up and decorated, but I never got to outdoor decorations — or much of anything. It was truly an effort to find any spirit, finish shopping and enjoy the holiday. We did it, but it wasn’t the same. It’s important to me that this year is different. We need to really celebrate and enjoy every second of the Christmas season. All the joy, hope and happiness of the holidays is coming home.
And one of my favorite Christmas traditions that I am super excited about is Christmas brunch. It’s been a family tradition for as long as I can remember that when my family finishes with the opening of presents, we dig into a delicious, decadent brunch. It often includes chocolate croissants, bagels and lox and more.
This Cheesy Roast Beef Hash Egg Bake would be a perfect addition to Christmas brunch — or any brunch feast.
Pot roast leftovers combine with potatoes, cheesy and a fabulous eggy base to create a filling, warm, delicious fish. It’s like a giant omelet. And even better, its super easy to whip up — just mix it all up the night before and chill until you are ready to cook in the morning. Pop it in the oven and let it cook, and then you’ll have a perfect egg bake ready to be dug into.
What’s your favorite holiday tradition?
- 1 cup Bisquick Heart Smart® mix
- 2 cups reduced fat milk
- 6 eggs, slightly beaten
- 1 cup shredded Cheddar cheese, 4 ounces
- 1 teaspoon kosher salt
- 1/2 tsp ground pepper
- 1 cup diced leftover roast beef
- 1 cup diced leftover potatoes
- Whisk together the Bisquick, milk and eggs until well combined. Stir in the cheddar cheese, salt, pepper, roast beef and potatoes. Cover and chill for at least 8 hours.
- Preheat the oven to 350 degrees. Grease a 9x13-inch glass baking dish. Pour the Bisquick mixture in. Bake uncovered for about 1 hour, or until a toothpick inserted into the center of the dish comes out clean.
- Slice into squares and enjoy.
If desired, 1/2 cup chopped cooked onions (leftover from making the pot roast, preferably, can be added to this recipe. Make this a meal by serving with a fruit salad and fresh orange juice.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.