FARMER’S CASSEROLE

Breakfast casseroles are so convenient and delicious. We love them in our house especially if we have company. I love making them when the kids have sleepovers (I don’t use spicy cheese!) These always are a hit at brunch as well. I usually set out a fruit salad with strawberries, blueberries, peaches, melon, or whatever is in season.

I have made this by just putting the frozen hash browns in the bottom of the baking dish vs. frying the hash browns until crispy before putting them in the baking dish.

They are both delicious but if you like the bottom having more texture and a little more flavor, then getting them crispy is the way to go. I like it best, and it is easier, to use frozen hash browns than try and use fresh potatoes because when you shred fresh potatoes, they turn a funky color, and the texture is off once the casserole is baked.

There are so many ways to tailor this casserole to your taste – Be creative and enjoy!

INGREDIENTS:

6 cups of frozen, shredded hash brown potatoes

1 1/2 cups of shredded Pepperjack cheese

6 slices of diced cooked Canadian bacon.

2 sliced green onions.

2 (12 cans) of evaporated milk – regular or 2%

8 large eggs, beaten – or, 2 cups egg substitute

1/4 tsp. of salt.

1/4 tsp. of black pepper.

DIRECTIONS:

Grease a 3-quart rectangular baking dish.

Arrange potatoes evenly in the bottom of the dish.

Sprinkle with cheese, ham, and green onion.

In a large mixing bowl, combine eggs, milk, salt, and pepper.

Pour egg mixture over potato mixture in dish.

At this point, you can cover and refrigerate until ready to bake …