Layer the ingredients in a baking dish the night before, then cover and refrigerate. In the morning, pop the casserole into the oven about an hour before serving. Serve with melon wedges, fresh strawberries, and orange wedges.
Ingredients:
Nonstick cooking spray
3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with
jalapeno peppers or shredded cheddar cheese
1 cup diced cooked ham, or Canadian-style bacon
1/4 cup sliced green onions (2)
4 beaten eggs or 1 cup refrigerated or
frozen egg product, thawed
1-1/2 cups milk or one 12-ounce can evaporated milk or
evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper
Directions:
1 Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
2 In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
3 Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.
4 Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
Makes 6 Equal Servings
Nutritional Info Per Serving: Calories 265, Carbs 23 g, Fat 11 g, Fiber 2 g, Protein 17 g
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