 breakfast casseroles are really great for when you're serving a big group of people or you're meal prepping. So today I'm going to be making a breakfast casserole that consists of some eggs and potatoes, zucchini and onion and cheese and the thing is is that I always am chasing the flavor in my recipes. I want it to taste the best and so I'm going to show you some extra steps that you have to take in order to get that. Now I personally prefer the extra flavor so I don't mind taking the extra step and I'm going to show you just how to do it. I'm rockin robin and I'm going to show you how to make it special right after my chef joke. Okay let's start off here with chef joke number one. How did the omelet find out she was ill? She had a medical exam. Okay we're going to start off here with some organic gold potatoes and you're going to want to peel them. I think the texture is better without the skin. Once you've got the potatoes peeled you're going to want to slice them very thinly so I've cut it in half and then you can see here that I'm thinly slicing each piece. This will make them cook up a lot quicker. So for today's video I'm using a casserole dish that is about a 10 by 10 but you can use a 10 by 13 just depending on how many people you're feeding. So I'm using about six potatoes for this dish but you can add more. You just want a nice layer of potatoes throughout your casserole dish and for this recipe I used about I measured it out to about 13 ounces. So we're going to take these over to the stove and start cooking them. I have a large frying pan here over medium high heat and I'm going to add some olive oil. I want to just coat the bottom of the pan. I'm going to let that get hot for just a second and what we're going to do here for flavor is we're going to cook these. I'm going to use a lid as well so they'll cook even faster. This shouldn't take very long at all and and we're going to sear and caramelize the potatoes a little bit. They get in that nice little crusty edge which just tastes amazing. All right the oil is getting hot. You can see it's getting very thin and we're going to place in the potatoes and you'll hear a little sizzle. That's how you know that's nice and hot. Potatoes need salt so I'm going to be just fairly generous with that. Then I'm going to add some garlic powder and a little pepper. Now you want I'm using a large pan because I want as much surface area on the potatoes as possible so they'll brown up. Put a lid on them and let them go for a couple minutes and we'll check them. So while the potatoes are cooking I'm going to slice up a zucchini. So we'll slice off both ends of the zucchini and then cut it in half. Then I'll cut each half of the zucchini in half again and then line them up and make some very thin slices. Now we're also going to cook the zucchini just like we did the potatoes for extra flavor which really makes a big difference. But we're going to cook these along with some onion so let's get into cutting that up as well. So I have a half of a yellow onion here and I'm just going to thinly slice this as well. Try and get it as paper thin as you can. So I'll just go ahead and place that right on the zucchini. We're going to be cooking these together. Here's our potatoes after just about four or five minutes of cooking with the lid on medium-high heat and I'm going to turn them over here and you can see the brown stuff. That's what you want. You want these potatoes to get that crusty brown crispy edge. That's where all the flavor is. So I want these to brown up some more so I'm going to put the lid back on and let them continue to cook for another four or five minutes. Now that we've got most of our potatoes here browned up nicely I'm going to place them into my casserole dish and then just spread them out evenly on the bottom of the dish. I did not spray my pan with any kind of oil and that's something I would probably recommend. Mine did stick a little bit so what I would do going forward is just to rub a little bit of olive oil in the bottom of the dish. So now we're going to do essentially the same thing to the zucchini and onions that we did to the potatoes. So olive oil let it get hot for a second. This pan's already pretty hot as you can see the oil is very thin already. Throw this in a little bit of salt garlic powder just a little bit and some pepper. Got my heat medium-high. I want it pretty hot. Give this a little stir and then we'll put the lid on it and let it cook for four or five minutes and then we'll check it. While those zucchinis are cooking I'm going to crack my eggs into a bowl here and you can get the written recipe down below in the description of this video so click down there. Now to the eggs I like to just add a little bit of salt and garlic powder and then we'll just whip that up with a whisk. I added about eight eggs to this and of course if you want to make a larger casserole you'll use more. Back to the zucchini we're going to check this it's been about only three minutes so I'm flipping it over and you can see it's starting to caramelize. Cooking the zucchini until it browns up is super important. It does two things. One it adds a tremendous amount of flavor and it also cooks out all of the moisture in the zucchini so that your casserole isn't runny. The lid's going back on and we're going to cook this another five six seven minutes whatever it takes. Here's what we're looking for that nice caramelized onion and zucchini and now we're going to pour it into our casserole. So we'll just pour the zucchini right over the top of the potatoes and try to evenly disperse it so that you've got zucchini in every bite. Now we'll give our eggs one last whisk and then we'll pour it over the casserole. Now I'm going to top this with some sliced whisked cheese but feel free to use Monterey Jack, Cheddar, anything you like and you could even use grated it doesn't have to be sliced. We're going to place this in a 350 degree Fahrenheit oven for about 15 minutes. It's that time chef joke number two. Here we go. Why do so many people love a boiled egg for breakfast? It's so hard to beat. Here's a peek of our casserole after about eight minutes in the oven. It's almost done and it looks great. Now that the casserole is done I'm going to garnish it up with some fresh basil just because I have it in my garden but you could use parsley as well. Roll up your basil leaves and then give them a nice little chop. And don't add this before you are ready to serve it because it will turn black as it oxidizes rather quickly. Go ahead and drizzle that over the top of your casserole and I think it gives it a very nice finished look. Not to mention some nice flavor. It's time to serve this up so I'll just cut this up a little bit and you'll see as I take it out that it stuck a little bit but not too bad really. I can't wait to eat this. It's so delicious. If you make sure that you caramelize those potatoes and zucchini and onions you are going to absolutely love this. The flavor in this is amazing. You've got to try it. It's just the caramelization makes the dish. Do it. If you'd like to try a breakfast burrito I've got the one for you right here. My kids absolutely love this. It is so full of flavor. It's got some sweet potatoes, scrambled eggs, bacon, and lots of seasonings. It's super delicious. Click the link and you can go check that out. Alright we'll see you back here next week for another rockin recipe. Cheers.