Breakfast Hashbrown Casserole

By Susan52

Ingredients

• Crust
• 1 (24-ounce) package shredded hash browns, fresh or thawed
• 1/4 cup egg substitute or 1 egg, beaten
• Topping
• 1 3/4 cup egg substitute or 7 eggs, beaten
• 1/2 cup milk
• 1/4 t. salt
• 1/4 t. pepper
• 1 1/2 cups cheddar cheese, shredded
• 1 cup ham, chopped (optional)
• 1/2 cup red pepper, chopped (optional)
• 1/2 cup green pepper, chopped (optional)
• Green onions (optional)
• Mushrooms (optional)

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Heat oven to 450º. Spray 9x13 pan with nonstick cooking spray. Combine potatoes and 1 egg, mix well. Spread mixture into 9x13 pan and pat down firmly to create a crust. Bake for 10 minutes until edges start to crisp.

Whisk together eggs, milk, salt and pepper. Scramble eggs in a non-stick fry pan on medium high heat until set. Mix in ham and chopped veggies. Spread egg/veggie mixture over potato crust. Top with shredded cheese. Return to oven and bake 10 minutes or until cheese is melted and starting to crisp.