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Breakfast Casserole Recipe

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This recipe for Breakfast Casserole is from Favorites From Lynn's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 oz. frozen shredded hash browns
1/2 cup melted butter
1 cup diced ham, sausage or bacon
1 cup (or more) grated Monterrey Jack cheese
1 cup (or more) grated Cheddar cheese
10 - 12 eggs
1 cup milk
Salt and pepper to taste
Directions:
Directions:
Grease a 9 x 13 pan. Spread the hash browns on the bottom and up the sides as best you can. Pour melted better evenly over the potatoes. Bake at 425º for 25 minutes. Combine eggs, milk, salt and pepper. Pour about half the egg mixture over the baked hash brown crust. Spread the cheeses and meat over the eggs. Top with the rest of the egg mixture. Bake at 350º for 40 minutes or until toothpick inserted in the middle comes out clean.
Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
I make the hash brown crust the day before and keep in the refrigerator. The next morning it doesn't take so long to wait for breakfast.

 

 

 

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