Farmer's Casserole

My kids loved this breakfast casserole! Kevin had four helpings and Heidi had two. I call that a success.

Farmer's Casserole

Nonstick cooking spray
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
1 cup diced cooked ham or Canadian-style bacon, or cooked breakfast sausage
1/4 cup sliced green onion (2)
4 eggs, beaten, or 1 cup refrigerated or frozen egg product, thawed
1 1/2 cups milk
1/8 teaspoon salt
1/8 teaspoon black pepper

1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange hash brown potatoes evenly in the dish. Sprinkle with cheese, ham, and green onion.
2. In a medium bowl combine eggs, milk, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Pour egg mixture over layers in dish.
3. Bake, uncovered, in a 350 degree oven for 40 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before serving.

This made enough for one dinner for our family (2 adults, 2 small children). If you have a bigger family you will probably want to double it. You can also make this ahead of time and refrigerate it until you want to bake it--it will probably just take longer to cook.

For the meat, I was planning to use some cooked sausage, but it was taking too long to defrost it. Instead, I used thinly sliced sandwich ham and used scissors to chop it into smaller pieces.

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