Breakfast casseroles are a wonderful combination of ease and flavor. When we have guests over, they are a must-have. When my nieces and nephews have sleepovers, I love to make these (but without the spicy cheese). These are a consistent best seller at my weekend brunches. Whatever is in season, I put out a fruit salad with strawberries, blueberries, peaches, melons, and so on.
Instead of frying hash browns until crispy before placing them in the baking dish, I have made this dish simply by placing the frozen hash browns in the bottom of the dish.
Both are delicious, but if you want a little extra crunch and flavor on the bottom, you should fry them up. Shredded fresh potatoes turn an odd color, and the texture of the baked casserole is off, so I prefer and find it easier to use frozen hash browns.
You can make this casserole however you like it. Use your imagination.
Ingredients
Shredded hash brown potatoes from the freezer; enough for 6 cups
Pepperjack cheese, shredded (1 1/2 cups)
Canadian bacon, cooked, diced (6 slices).
Add 2 thinly sliced green onions.
Two 12-packs of evaporated milk, whole or two-percent
In a large bowl, whisk together 8 large eggs or 2 cups egg substitute.
Add a pinch of salt, or a quarter teaspoon.
black pepper, 1/4 teaspoon
Directions
Get ready a rectangular baking dish that holds 3 quarts by greasing it.
Spread the potatoes out in an even layer at the dish’s base.
Add green onion, cheese, and ham and sprinkle.
Mix eggs, milk, salt, and pepper together in a large bowl.
Cover the potato-and-egg mixture in the dish with the egg mixture.
Cover and store in the fridge until you’re ready to bake (several hours or overnight).
If you’re all set to bake
Pre-heat oven to 375 degrees Fahrenheit.
Cover with foil after 45 minutes and bake for another hour and 15 minutes, or until the center is firm. If you want to bake the casserole after it has been refrigerated, you’ll need to add 30 minutes to the baking time.
Leave for 5 minutes and then serve.
Notes
Swiss, Colby, Monterey, and Sharp Cheddar are all fantastic substitutes for the cheddar.
• For extra heat, stir some of your preferred hot sauce into the eggs.
• Crumbled cooked breakfast sausage patties can be used in place of Canadian Bacon.
• You can use whole milk instead of evaporated milk if you like. So that the casserole doesn’t turn out too watery, I’d recommend using only whole milk.
• For variety, you could also use frozen Potatoes O’Brien and add some chopped bell peppers.
Mushrooms, chopped spinach, and chopped broccoli are all great options for vegetables to pair with meat.
Wrap baked casserole tightly in plastic wrap and aluminum foil once it has cooled completely before freezing. It has a duration of up to two months. Put the frozen casserole in the fridge to thaw until you’re ready to bake. Take it out of the fridge, remove the plastic wrap, and bake at 350° F for 10-15 minutes. If the top starts to get too brown, cover it with foil.