Sunday, November 15, 2015

Farmer's Breakfast Casserole


24 oz bag of frozen shredded or cubed hash browns. (or 24oz of fresh potatoes cut into cubes)
3/4 cup monterey Jack cheese, shredded
3/4 cup cheddar cheese, shredded
1 cup of diced turkey ham
1/2 cup sweet onion, finely diced
4 eggs, beaten
12 oz can of evaporated milk (I’ve used regular milk in a pinch)
1/4 teaspoon of freshly ground pepper
1/8 teaspoon salt

  • Preheat oven to 350°
  • Grease a 9×13 pan.
  • Place potatoes in pan.
  • Sprinkle with cheeses.
  • Add turkey ham and onions
  • Mix together the eggs, milk, salt, and pepper. Pour over ingrediants in pan.
  • Bake uncovered for 45-60 minutes or until fork comes out clean. Let stand for 5-10 minutes before serving.

* This can be made ahead of time and refrigerated overnight to be baked in the morning.Grease a 9 x 13 pan

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