Breakfast Casserole

Breakfast Casserole
Breakfast Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    pkg. (16 oz. each) hashbrowns, frozen or thawed

  • 2

    cups chopped cooked ham

  • 3/4

    cup sliced green onions

  • 3

    cups shredded cheddar cheese

  • 10

    eggs, beaten

  • 1-1/2

    – 2 cups milk

  • 1

    tsp. salt

  • 2

    tsp. dry mustard

  • Dash cayenne pepper

  • Paprika, to taste

Directions

1. Preheat oven to 350 degrees F. 2. In the bottom of a 9” x 13” pan layer the hashbrowns, ham, green onions and cheese. In a separate bowl combine the eggs, milk, salt, mustard, and cayenne pepper. Pour the egg mixture over the hashbrown mixture. Sprinkle with paprika. Bake in preheated oven for 40 – 45 minutes until firm. Variations: Experiment with different fillings like mushrooms, peppers, sausage, and ground beef. Just remember to adjust the cooking time if necessary. I like to use spicy ground beef (Old El Paso Taco Seasoning), green onions, chopped tomatoes, and green chilies. Then I serve the casserole with salsa and sour cream

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