Hearty Breakfast Casserole

Yummy egg/hasbrown casserole

Hearty Breakfast Casserole
Hearty Breakfast Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • - Nonstick cooking spray*

  • 3

    - 3 cups frozen shrededed hash brown potatoes

  • 3/4

    - 3/4 cup shredded Monterey Jack cheese or shredded cheddar cheese (3 ounces)

  • 4

    - 4 ounces lean diced cooked ham (3/4 cup)

  • 1/2

    - 1/2 cup chopped red sweet pepper

  • 1/4

    - 1/4 cup sliced green onions

  • 4

    - 4 large eggs (organic preferred)

  • 1

    - 1 12-ounce can evaporated fat-free milk

  • 1/8

    - 1/8 teaspoon black pepper

Directions

Preheat oven to 350 degrees F. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, red pepper and green onions. In a bowl combine eggs, milk and pepper. Pour egg mixture over potato mixture in dish. Bake, uncovered, for 40 to 45 minutes until 165 degrees F (use a meat thermometer to accurately ensure doneness). Let stand 5 minutes before serving. Makes 6 servings. Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes until 165 degrees F (use a meat thermometer to accurately ensure doneness). Let stand 5 minutes before serving. Makes 12 servings.

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