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Egg and Hashbrown Casserole

by on April 14, 2011 in Breakfast, Eggs April 14, 2011 BreakfastEggs
See post on Shugary Sweets’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Can be made using meat, vegetables, or both! Perfect for a brunch or “breakfast for dinner.”

Ingredients

  • 8 whole Toaster Hash Browns (Found In The Freezer Section By The Potatoes)
  • 1-½ pound Cooked, Diced Meat (Ham, Bacon, Pork Sausage—Your Choice)
  • 2 cups Vegetables (optional, Such As Spinach, Mushroom, Green Pepper)
  • 2 cups Cheddar Cheese, Shredded, Divided
  • 2-¼ cups Milk
  • 6 whole Eggs, Beaten
  • 1 can (10.75 Oz. Can) Cream Of Celery Soup
  • 1 teaspoon Yellow Mustard
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 8 drops Tabasco Sauce

Preparation

Place frozen hash browns in the bottom of a 13×9 casserole dish. Cover with meat (or veggies) and 1 1/2 cup cheese. (I used ground pork sausage with fresh spinach, yum.)

Beat milk and eggs, add soup and spices. Pour over meat/cheese and top with remaining 1/2 cup cheese. Cover and refrigerate overnight (or make in the morning to be used for dinner). Bake covered for 1 hour at 325ºF, uncover and bake an additional 45–60 minutes.

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2 Reviews

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schmist on 3.2.2012

This was a very tasty recipe! I used spinach, ham and lots of shredded cheese. Thanks!

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mslaura022 on 6.4.2011

Easily 5 mitts! I used pork sausage, whole spinach leaves and onions for my first attempt and it’s incredibly delicious. Lack of preplanning on my part meant this dish went straight from prep to oven and still turned out great. I look forward to experimenting with different combinations of meat, veggies & cheese!

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