E-Z Make Ahead Breakfast Casserole
Why I Love This Recipe
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.
Ingredients You'll Need
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
Directions
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”.
