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)
  • ¼ tsp.-pepper
  • 1/8 tsp.-salt
  1. Grease a 2-quart square baking dish. Arrange potatoes evenly on the bottom. Sprinkle with cheese, ham & green onions.
  2. 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.)
  3. Bake, uncovered @ 350 degrees for 40-45 minutes (or 55-60 minutes if made ahead & chilled). Let stand 5 minutes before serving to “jell”.
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.