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Farmer's Breakfast Casserole Recipe

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

Contributor:  
Contributor:  
Practical Kitchen

Category:
Category:

Ingredients:  
Ingredients:  
3 cups frozen shredded hash browns
cups Monterey Jack cheese, shredded
cups cheddar cheese, shredded
1/3 cup mild salsa
1 cup ham, diced
cup green onions, sliced
4 eggs, beaten
12 oz evaporated milk, canned
tsp black pepper
1/8 tsp salt

Directions:
Directions:
The day before serving, grease a 2 quart square baking dish. Spread the potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, salsa, and green onions. Combine the eggs, milk, pepper, and salt, and pour over the potato mixture in dish. Cover and refrigerate. To serve, bake uncovered at 350 for 40 - 45 minutes or until knife inserted in centre comes out clean. Let stand 5 minutes before serving.

Personal Notes:
Personal Notes:
Optional: add extra shredded cheese to the top during the last 15 minutes of baking

 

 

 

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