Breakfast Casserole I
Sheila M. Juneau
ingredients
- 3 cups frozen hash browns
- 1 cup cubed cooked ham, bacon or sausage
- 1/4 cup green onions, chopped
- 1/2 cup shredded Monterey Jack Cheese
- 1/2 cup shredded Cheddar Cheese
- 4 eggs
- 12 ounces Evaporated Milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- salsa, optional
directions
- 1
Grease a 2-quart square baking dish.
- 2
Arrange potatoes evenly in the bottom of the dish.
- 3
Sprinkle with cheese, ham and green onions.
- 4
In a medium mixing bowl, whisk the eggs, milk, salt and pepper.
- 5
Pour egg mixture over potato mixture in dish.
- 6
Cover and refrigerate overnight.
- 7
Remove from the refrigerator 30 minutes before baking.
- 8
Bake uncovered at 350° for 1 hour.
- 9
Let stand for 5 to 10 minutes.
- 10
Serve with salsa if desired.
notes
Can also add diced green peppers, jalapeno peppers or green chilies.
Source: Sheila M. Juneau
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