Friday, March 12, 2010

Hash Brown Breakfast Casserole

This is a wonderful breakfast casserole that is full of flavor. I've seen this recipe a couple different places and in a freezer dinner cookbook. I thought that making a double batch and freezing half of it was a great idea. Then you can cut up all the veggies at one time, since that is the most time consuming part. After doing it I would probably wait to put the shredded cheese in the frozen batch after it has thawed so it doesn't clump together. I'll definitely make this recipe often.

8 eggs
4 c hash brown potatoes
12 oz evaporated milk
2 c shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
1 c onion, diced finely
1 1/2 c green pepper, diced (use some red for Christmas)
1 c ham, diced
Mix together the eggs and milk. Add the rest of the ingredients and stir together. If freezing put the mixture in a gallon size freezer bag, remove air before sealing, and freeze. Thaw frozen mixture completely before baking. Put in a greased 9x13 pan and bake at 350 degrees for 45-50 minutes until an inserted knife comes out clean.


  1. This sounds divine! I'm always looking for easy Sunday Brunch recipes and this is perfect :) I can't wait to try it!