Wednesday, September 22, 2010
Hashbrown Breakfast Casserole
This is a Christmas morning tradition in our household. I got this recipe from my mother-in-law, Cindy. It calls for hashbrowns and honestly I prefer the shredded variety, but the diced kind (Southern style) work as well. You can use left over ham, bacon, or sausage. I don't use onions and green peppers because I have digestive issues with those two things, but I will add a Tbsp. or two of minced dried onion instead.
You can make this up the night before, refrigerate it, then bake it in the morning. If you do so, let it stand at room temp at least 15 minutes before baking.
HASHBROWN BREAKFAST CASSEROLE
12 large eggs
16 0z. frozen hashbrowns, thawed
1/2 - 1 lb. diced ham or bacon, or breakfast sausage
1/2 cup diced onion
1/2 cup diced green pepper
1 cup milk
2 cups shredded sharp cheddar cheese
1 tsp. salt
1/2 tsp. pepper
Saute onion and pepper with chosen meat until tender (and meat is cooked through).
Preheat oven to 350 degrees. In a large bowl, beat eggs, milk, salt, and pepper. Stir in meat and veggie mixture, hashbrowns, and cheese. Pour into a lightly greased 9x13 baking dish. Bake for 35 - 45 minutes or until center is firm and edges are lightly browned.