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Breakfast Casserole Recipe

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

Contributor:  
Contributor:  
JJ Lassberg
Added: Tuesday, September 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups frozen hash brown potatoes
3/4 cup shredded Monterrey Jack cheese
1 cup cooked diced ham, bacon, or sausage
1/4 cup chopped red bell pepper
4 eggs, beaten
1 (12 fluid ounce) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt

Directions:
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.

2. Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with cheese, ham, and pepper. In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.

3. Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving. Can serve with salsa if desired.

 

 

 

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