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Farmer's Breakfast Casserole Recipe

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This recipe for Farmer's Breakfast Casserole, by , is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Crawford
Added: Friday, October 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 c. frozen shredded hash browns
3/4 c. shredded Monterey Jack cheese
1 c. diced fully cooked ham
1/4 c. chopped green onions
4 eggs
1 can (12 oz.) evaporated milk
1/4 tsp. pepper
1/8 tsp. salt

Directions:
Directions:
Place potatoes in a greased 8" square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 55-60 minutes or until a knife inserted near the middle comes out clean.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is a recipe from the "Country Woman" magazine and is an excellent "make-ahead" breakfast. I double the recipe which makes a very full 9x13 pan. I also do not take it out 30 minutes ahead of time. I preheat the oven and put it in.

 

 

 

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