Wednesday, November 30, 2016

Overnight Ham and Cheese Hashbrown Breakfast Casserole

Overnight Ham and Cheese Hash brown Breakfast Casserole


1 (32 oz) bag frozen shredded hash brown potatoes
2 cups shredded cheddar cheese
2 cups cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
1 (12 oz.) can evaporated milk
1/4 teaspoon ground black pepper
1/8 teaspoon salt


1. Mix together hash browns, ham, green onions and cheese. Spread into prepared pan.
2. Whisk together eggs, evaporated milk, pepper and salt. Pour the egg mixture over the potato mixture in pan.
3. Cover and refrigerate overnight. (you can also bake immediately)
4. Preheat oven to 350 degrees. Bake Casserole for 55 to 60 minutes until set.


I found this recipe at Plain Chicken

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