This Farmer's Breakfast Casserole Feeds 12

This Farmer's Breakfast Casserole Feeds 12

from bhg.com
Breakfast
65 min
12 servings
299 kcal / serving

This classic casserole features all the breakfast favorites—hash browns, cheese, ham, and scrambled eggs.

Ingredients

  • 6 cupfrozen shredded hash brown potatoes
  • 1 ½ cupshredded monterey jack cheese with jalapeno peppers or shredded cheddar cheese (6 ounces)
  • 2 cupdiced cooked ham or canadian-style bacon
  • ½ cupsliced green onions
  • 8beaten eggs or 2 cups fresh or frozen egg product, thawed
  • 212 ounce can (1-1/2 cups each) evaporated milk or evaporated skim milk
  • ¼ teaspoonsalt
  • ¼ teaspoonpepper

Directions

  1. 1

    Grease a 13- x 9-inch baking dish or 3-quart rectangular casserole. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl combine eggs or egg product, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

  2. 2

    Bake, uncovered, in a preheated 350°F oven for 45 to 55 minutes or until center appears set. Let stand 5 minutes before serving.