Recipe: Farmers Breakfast Casserole
Recipe courtesy of The Big Book of Breakfast and Brunches
by Maryana Vollstedt
Published by Chronicle Books
Farmers Breakfast Casserole
All the ingredients are layered in a baking dish and baked in the oven for a “no-fuss” breakfast or brunch dish. This can also be made the night before and refrigerated. Bring to room temperature before baking.
Ingredients:
- 3 cups frozen cubed hashbrown potatoes, slightly thawed
- 1/2 cup grated Pepperjack cheese
- 1/3 cup grated Cheddar cheese or Monterey Jack cheese
- 1 cup cubed cooked ham
- 6 to 8 green onions, including some tender green tops, sliced
- 4 large eggs
- 1 1/2 cups milk
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- Fresh strawberries for garnish
Directions:
- Preheat oven to 350°F. In an 8-by-8-inch lightly sprayed or oiled baking dish arrange a layer of potatoes, cheeses, ham, and onions. In a medium bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over potato mixture. Bake, uncovered, until center is set, about 40 minutes. Let stand 10 minutes. Cut into squares to serve and garnish with strawberries.
Serves 4
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