Saturday, April 27, 2013

Farmers Breakfast Casserole

This is a great dish for breakfast or even dinner.  You may know I'm not a big fan of casseroles but this one actually comes out quite well and is easy to make.  It is an excellent dish for a large family gathering.  Add a side of breakfast bread or muffins and a glass of orange juice or half grapefruit, and you have a filling delicious complete meal.  I heated up the breakfast version and served it with a salad side at dinner, and it was jut as good as when it was fresh.

Farmers Breakfast Casserole

8 x 8” baking dish (6 servings)

3 cups frozen shredded hash browns
3/4 cups shredded cheddar cheese
1 cup diced cooked ham
3 sliced green onions, separate upper most greens
1/4 cup (about 1/3 of) green/orange/red bell pepper
4 large beaten eggs
1 12-ounce can evaporated milk
1/8 teaspoon each, salt and pepper

9 x 12” baking dish (12 servings)
6 cups frozen shredded hash browns
1 1/2 cups shredded cheddar cheese
2 cups diced cooked ham
6 sliced green onions, separate upper most greens
1/2 cup (about 2/3 of) green/orange/red bell pepper
8 large beaten eggs
Two 12-ounce cans evaporated milk
1/4 teaspoon each, salt and pepper

Cut off the dried top ends of the green onions.  Slice and separate some of the top green portions to use as a garnish.  Dice the ham and bell pepper.  Any color bell pepper will work fine.  Spray the baking dish with food release or olive oil.

Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, bell pepper and the green onion reserving some of the green top pieces for garnish after cooking.  In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. Bake at 350F degrees 45-60 or until a knife in the center comes out clean.  Remove from oven and let sit for 5-10 minutes before serving.  Cut pieces and sprinkle with remaining green onion.

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