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Potato and Egg Casserole Recipe

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This recipe for Potato and Egg Casserole is from Lighthouse Ministries Family Cookbook 2012, 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:  
For a large casserole dish, I double the recipe as shown below:
10 large eggs
1 cup milk
6 cups hash brown potatoes, thawed (I use Simply Potatoes -- SW flavored for the Mexican version.)
2/3 cup green onions ( or regular onions sautéed)
Salt
Hot Pepper Sauce to taste (for the Italian version I used Italian spices.)
3 cups three-cheese Mexican cheese, shredded, divided

For meat, I used 2 boxes of precooked Jimmy Dean Turkey Sausage links and 1 box pork sausage which I diced up. Precooked chicken can also be used. For the Italian version, I cooked up Italian sausage. .
Directions:
Directions:
Heat oven 350º.
1. Beat together eggs and milk, stir in hash brown, green onions, salt, and hot pepper sauce/spices.
2. Stir in 2 cups of cheese and the meat.
3. Pour into large casserole dish. Cover. Bake until center is cooked. The recipe said 30 minutes but it took longer when doubled.
4. Sprinkle remaining cheese over top and bake 3-4 minutes.
Personal Notes:
Personal Notes:
This is my favorite dish for company breakfast and breakfast potlucks at church.

 

 

 

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