Wednesday, July 15, 2009

Hashbrown Breakfast Casserole

1 32 oz. pkg. frozen country style hash browns, thawed
1/2 c. butter or Nucoa margarine
1 c. grated mozzarella cheese
1 c. grated cheddar cheese
1 c. cubed ham, sausage, or chopped bacon(I've also used a sm. jar of bacon bits)
6 eggs
1 can evaporated milk
1/2 tsp. salt
pepper to taste

Spray a 9x13 pan with non-stick spray. Spread hash browns in pan, pour butter or marg. over evenly and bake at 425' for 25 minutes. Remove from oven and turn down to 350'. Sprinkle cheeses and meat over potatoes. In a large bowl or blender mix eggs, evap. milk, salt, and pepper, and pour over top of casserole. Bake for 45-60 minutes until set.

This makes yummy leftovers(if you have any leftover). We served this to the girls that stayed with us during Youth Conference and when they came back from the service project they begged for leftovers and a few of them took the recipe home with them so their moms could also make it for them.

1 comment:

  1. This is my favorite dinner! I'm making it tonight for grandma and grandpa! Oh and also this is the best Friday morning breakfast for seminary.