Friday, July 16, 2010

Farmer's Casserole

This is a great breakfast casserole that will feed six. It is also a recipe to increase by a dollop to feed more. This recipe needs to be chilled overnight, or for several hours before serving. It can also be frozen.

3 cups frozen shredded hash brown potatoes (24 oz. bag)
1 1/2 cups of cheese (cheddar or Monterey jack or combination)
1 cup of diced meat (Canadian bacon or sausage)
1/4 cup green onions
4 beaten eggs (1 cup frozen egg product)
1 12 oz. can of evaporated milk
1/4 t pepper
1.8 t of salt

Grease a 2 quart square baking dish. Arrange potatoes evening in bottom of dish. Sprinkle with cheeses, ham or sausage, or green onions. In a medium mixing bowl, combine eggs, milk, pepper, and salt. Pour egg mixture over potato mixture in dish. Cover and chill, or freeze.

Thaw completely. Bake uncovered in a 350-degree oven for 40-45 minutes or until center appears set. Let stand 5 minutes before serving. Cheese can be sprinkled on top during the last 15 minutes of baking.

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