Farmers Brunch Casserole
INGREDIENTS
Grease a 2-quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham and green onion.
In a medium mixing bowl combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. (This dish may be covered and refrigerated at this point for several hours or overnight.)
Bake uncovered at 350 F for 40 to 60 minutes.
- 3 cups shredded hash brown potatoes
- 3/4 cup shredded Monterey jack or cheddar cheese
- 1 cup diced fully cooked ham
- 1/4 cup sliced green onions
- 4 beaten eggs
- 1 12-oz can evaporated milk
- 1/4 tsp. pepper
- 1/8 tsp. salt
Grease a 2-quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham and green onion.
In a medium mixing bowl combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. (This dish may be covered and refrigerated at this point for several hours or overnight.)
Bake uncovered at 350 F for 40 to 60 minutes.
