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Exotic American Fish Breakfast Casserole

Servings: 4

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

  • 4 White fish fillets (like cod or haddock)
  • 2 cups Shredded potatoes
  • 1 cup Half and half cream
  • 1 teaspoon Garlic powder
  • 1 teaspoon Salt
  • 0.5 teaspoon Pepper
  • 6 Eggs
  • 1 Green bell pepper
  • 1 Red bell pepper
  • 1 Onion
  • 2 cups Cheddar cheese
  • 2 tablespoons Chopped fresh dill

Instructions:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Place the fish fillets in a dish with half the salt and pepper, cover the dish and let it rest in the fridge.
  3. Grease a 2-quart casserole dish. Spread shredded potatoes evenly in the bottom of the dish. Drizzle with half-and-half. Sprinkle with salt, garlic powder, and black pepper.
  4. Bake in the preheated oven for 20 minutes.
  5. While the potatoes are baking, heat a skillet over medium-high heat. Cook and stir vegetables in the hot skillet until lightly browned and tender; season with a touch of salt and pepper.
  6. Meanwhile, in a large mixing bowl, whisk the eggs till fluffy then add in the sautéed vegetables, grated cheese, and chopped dill and mix to combine. After taking the potato layer out of the oven, decrease the oven temperature to 350 degrees F (175 degrees C).
  7. Remove fish from the fridge, place it on top of the baked potatoes and pour the egg mixture evenly over the fish.
  8. Return the casserole to the oven, now at 350 degrees F, and bake for about 20-25 minutes or until the egg mixture is set and the top has lightly browned. Rest for 5 to 10 minutes before cutting.