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Hashbrown Breakfast Casserole This is a great meal. We don't really do leftovers at my house with the exception of a few choice items that get better after they sit (Chili,ham & beans,beef or chicken and noodles, tater-tot casserole haha) So, we have meals that have "do-over" potential! THIS is one of those meals! 1 (32 ounce) package frozen cubed or shredded hash brown potatoes, thawed 1 pound of breakfast meat: sliced bacon cooked and crumbled, crumbled cooked breakfast sausage, diced ham, etc. I even made this with left-over smoked pork chops, diced up, in this and it was fantastic. 2 cups finely shredded Cheddar cheese, divided 1/4 tsp salt 1/4 tsp black pepper 10 large eggs 2 cups milk Parsley flakes to sprinkle on after baking to make it pretty :P In a large bowl, combine hash browns, bacon or whatever kind of meat you are using, 1/2 of the cheese and salt. Dump into a greased (Spray with Pam or just line it with Reynold's Wrap Release non-stick foil) 13-in. x 9-in. x 2-in. baking dish. In a bowl, beat eggs and milk until smooth; pour over hash brown mixture. Bake, uncovered, at 350 degrees F for 45-50 minutes until golden. Top with the remaining cheese. Serve hot! Will feed about 8 people, unless they are starving, then about 5 :) * VARIATIONS:You can also change this up by adding the diced ham and throwing some onion and green pepper into it for Western Omelette Hashbrown Bake When I make this with sausage I also make some country gravy to drizzle on top of it! |
