Breakfast Casserole
Breakfast Casserole
Print RecipeIngredients
- 20 oz Refrigerated shredded Hash browns
- 1/4 cup Butter
- Pepper and salt to taste
- 12 Large eggs
- 1 1/2 cups Half and half cream
- 1 cup shredded Cheddar, medium or sharp
- 1 cup shredded Swiss cheese
- 8 oz diced Ham
- 1/3 cup chopped Green onions
- 2 1/2 tablespoon chopped fresh Parsley
Instructions
- Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- Melt butter in a large 12-inch non-stick skillet over medium high heat. Spread hash browns into an even layer in pan, season with salt and pepper. Let cook until golden brown on bottom about 6 – 8 minutes, then turn potatoes and continue to cook 3 minutes longer.
- Pour hash browns into prepared baking dish, set aside.
- Add eggs to a large mixing bowl. Break yolks and stir together with a fork until blended.
- Stir in half and half, cheddar, Swiss, ham, green onions, parsley and season with salt and pepper to taste.
- Pour mixture evenly over hash brown layer then spread out with a spatula to even out top as needed.
- Bake in preheated oven until center is just set, about 40 – 50 minutes. Let cool about 5 minutes before slicing and serving.
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