I call this a breakfast casserole, but really, you could serve it anytime.
Tho… one very cool thing about this is that you can do all of the heavy lifting the day before, and just whisk the eggs together with the other ingredients and add to the casserole just before baking. I like that in a breakfast casser0le.
If you’d like, you can use 1/2 pound of cooked and crumbled bacon instead of the corned beef.
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Note: you will notice that I have not added any salt. I thought that the corned beef and the cheeses were salty enough, but if you’d like to add some more, I wouldn’t say no to mebbe 1/2 teaspoon of Seasoned Salt added to the egg mixture.
Apply cooking spray to a 13×9 inch casserole and, if you are assembling and baking all at once, heat your oven to 350º.
Stir the chopped corned beef, the thawed hash brown potatoes, and about 1-1/2 cups of the cheese together with the shallots and Sherry Peppers Sauce right in the casserole dish – no mixing bowl needed!
If making ahead, cover the casserole and stash in the fridge overnight.
If making right away, whisk the eggs together with the mustard, Sherry Peppers and hot sauces, and the pepper.
Pour evenly over the corned beef and potato mixture, cover the casserole, and bake for 40 minutes.
Remove from the oven, top evenly with the remaining cheese and bake, uncovered, until the cheese is melted and the casserole bubbly, about 15 minutes more.
Remove from the oven and let rest for ten minutes before serving.
I topped mine with some Ranch Pickled Jalapeños and thought it a fine way to start the day!