E-Z Make Ahead Breakfast Casserole
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)
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
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.