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Farmer’s Casserole
Description
We love this for breakfast when we need to feed a crowd. It makes up the night before and sits in the fridge. Just pop it in the oven the next morning.
Ingredients
- 6 cups Frozen Shredded Hash Browns
- 1 cup Shredded Monterey Jack Cheese
- ½ cups Shredded Medium Cheddar Cheese
- 2 cups Diced Ham, Fully Cooked
- ¼ cups Chopped Green Onions
- 2 Tablespoons Chopped Green Peppers (optional)
- 8 whole Eggs
- 2 cans Evaporated Milk
- ½ teaspoons Pepper
- ¼ teaspoons Salt
Preparation
Spray 9×13 baking pan with cooking spray. Place hash browns in baking pan. Sprink cheese, ham, onions and peppers on top. In a separate bowl, beat eggs, milk, pepper and salt together; pour over the potato mixture in the pan. Cover with aluminum foil and refrigerate overnight.
Remove from fridge 30 minutes before baking. Remove aluminum and bake at 350 degrees F for 60-70 minutes or until a knife inserted near the center comes out clean.
Cut into 12 servings. Have ketchup, salsa, and sour cream handy for garnishes. We even had one guest put a dollop of guacamole on it.
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2 Comments
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okieqt on 1.31.2010
Delicious! Thanks for posting a great recipe. I had leftover ham & needed a good breakfast idea. This pleased everybody in the family! (That’s tough to do)
I did end up having to cook it a while longer. Thanks for the tip to check it with a knife. Excellent! =)
sweetwater on 1.21.2010
What size can of evaporated milk ???