Farmer's Breakfast Casserole
Farmer's Breakfast Casserole
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese
1 cup diced fully cooked ham or Canadian bacon
1/4 cup sliced green onion
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4 beaten eggs or 1 cup frozen egg product
1 12 oz can evaporated milk or evaporated skim milk (1 1/2 cup)
1/4 teaspoon pepper
1/8 teaspoon salt
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Grease a 2-quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with
cheese, ham, and green onion. In a medium mixing bowl combine eggs, milk, pepper, and salt. Pour egg mixture
over potato mixture in dish. (The dish may be covered and refrigerated at this point for several hours
or overnight.) Bake, uncovered, in a 350 degree oven for 40 to 45 minutes (or 55 to 60 minutes if made
ahead and chilled) or till center appears set. Let stand 5 minutes before serving. Makes 6 servings.
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