One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
* Luciano Pavarotti & William Wright, Pavarotti, My Own Story

August 18, 2009

Easiest Ever Egg Casserole

Here is the recipe for the egg casserole that we had at our Back to School Breakfast today:

  • 1 (16 oz) pkg. Frozen Shredded hash browns (I actually used the ones with peppers and onions in them)
  • 3 C. Shredded Cheese (I only used maybe 2 1/2 cups and it was plenty)
  • 1 lb. chopped ham or sausage cooked and crumbled (I only used 1/2 lb of ham and it was a lot)
  • 8 eggs
  • 1 C. milk
  • 1 tsp salt
  • ½ tsp ground mustard
Layer hash browns, then cheese, then meat in a greased 9x13 pan. Whisk together eggs, milk, salt, and mustard. Pour over layered ingredients. Cover with foil. Casserole can be baked right away or refrigerate overnight. When ready to bake, bake in 350 oven for 1 hour covered. Uncover and bake 15 minutes more, until edges are golden brown and knife comes out clean.

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