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Breakfast Casserole Recipe

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This recipe for Breakfast Casserole, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janet Clark
Added: Sunday, June 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb package frozen hashbrowns
2 cups diced meat (browned sausage, ham, or bacon)
2 cups shredded cheese
4 oz can green chilies
1 small onion, diced
1 green pepper, optional
salt and pepper to taste
18 eggs, beaten

Directions:
Directions:
Layer in 9 x 13 inch pan. Pour beaten eggs over all. Can be baked immediately or refrigerated overnight. Bake at 350 for 50 - 60 minutes. Serve with salsa and sour cream.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Makes a hearty breakfast! We make this in our cast iron Dutch oven when camping.

 

 

 

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