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Hearty Breakfast Casserole

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Yummy egg/hasbrown casserole

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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

Details

Servings 6

Preparation

Step 1

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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