Saturday, March 8, 2014

Farmer's Breakfast Casserole


I love a one dish breakfast casseroles for the weekends.  I can make them in the morning early when John and I get up and then as everyone else rises for there weekend activities, there is a nice hardy, easy meal waiting for them to dish up!  My Mom say's my kids will never move back out if I don't stop cooking for them but I figure I will probably never have them all under the same roof again in my lifetime so I am going to spoil them while I have the chance!

Farmer's Breakfast Casserole
1 package frozen hash brown potatoes (or shredded)
2 cups shredded cheese (I used mild cheddar)
2 cups cooked cubed ham (I used 1 package)
1/2 cups chopped green onions
8 eggs, beaten
2 12 oz. cans of evaporated milk (I think you could use regular if you didn't have evaporated)
Hot Sauce (optional... to kick it up a notch!)
1/2 tsp. ground black pepper
1/4 tsp. salt

Directions:  Preheat oven to 350 degrees.  Spray a 9 x 13 inch baking dish with non stick cooking spray.  Arrange hash brown potatoes evenly in bottom of prepared dish.  Sprinkle with shredded cheese, cubed ham, and green onions.  In medium bowl, mix eggs, evaporated milk, hot sauce,  pepper, and salt.  Pour egg mixture over potato mixture in baking dish.  This dish may be covered and refrigerated overnight, or you can bake it right away.  Bake for 40 to 45 minutes (55 to 60 minutes if made ahead and chilled) or until a knife inserted in the center comes out clean.  Let stand 5 minutes before serving.


I used southern style hash browns but you could used shredded too 
(I just usually use what I have on hand)


Place hash brown potatoes in a 9 x 13 sprayed baking dish


Measure out 2 cups of shredded cheese (I used a mild cheddar)


2 cups cubed ham (I used 1 package of mini cubed ham)


Sprinkle ham and cheese over potatoes in pan also sprinkle on top the 
green onions at this time (sorry no picture!)


I used evaporated milk but I think regular milk would work fine too


Whisk eggs with milk


I added a few drops of Franks Red Hot Sauce to kick it up a notch 
this is totally optional.  My son put some more on when he ate it too... 
he likes everything spicy!


season with salt and pepper


Pour egg mixture over potato mixture in pan


You can cover and store in the refridgerator overnight or bake right away!
When ready, bake in a 350 degree oven for 40 to 45 minutes 
(or 55 to 60 if it has been in the fridge overnight)


Remove from oven and let sit about 5 minutes before cutting into squares


Serve with a little fruit on the side for a complete meal!

This is another one of those fantastic one dish wonders that can be made ahead and served for breakfast when you have out of town company!

Sandy