More Great Recipes: Breakfast | Brunch

E-Z Make Ahead Breakfast Casserole


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

3-Cups frozen hashbrowns (potatoes O’Brien)
¾-C. (3 oz.) shredded Monterey Jack cheese (I use Colby)
1-C. diced fully cooked ham or Canadian bacon
¼-C. sliced green onion
4-beaten eggs (or 1 cup frozen egg product)
1-12oz. Can evaporated milk (1-1/2 C)
¼ tsp.-pepper
1/8 tsp.-salt


Grease a 2-quart square baking dish. Arrange potatoes evenly on the bottom. Sprinkle with cheese, ham & green onions.


In a medium bowl combine eggs, milk, salt & pepper. Pour egg mixture over potato mixture. (the dish may be covered & refrigerated at this point for several hours or overnight.)


Bake, uncovered @ 350 degrees for 40-45 minutes (or 55-60 minutes if made ahead & chilled). Let stand 5 minutes before serving to “jell”.


Pairs Well With


Notes

I've been making this for years for Christmas morning. It's quick, easy and best of all, it's in one pan!

As is it makes 6 decent size servings though I double it and bake in a 9x13 baking dish.

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