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Farmer's Breakfast Casserole Recipe

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This recipe for Farmer's Breakfast Casserole, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Delta Myers

Category:
Category:

Ingredients:  
Ingredients:  
6 cups frozen shredded hashbrowns
1 1/2 cups shredded cheddar cheese
2 cups diced cooked ham
1/2 cup green onions, sliced
8 large eggs, beaten
2 (12 oz) cans evaporated milk
1/4 tsp. salt
1/4 tsp. pepper

Directions:
Directions:
Preheat oven to 350. Arrange potatoes evenly in the bottom of a greased dish. Sprinkle with cheese, ham and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in the dish. Bake for 45-55 minutes. This can be made the night before and stored in the refrigerator, then baked in the morning.

 

 

 

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