I am a stay at home wife and mother of three wonderful homeschooled children. I love to cook and am a field editor for Taste of Home magazine. Check back often to see what new recipes have been added!
Friday, August 2, 2013
Breakfast Casserole
20oz hashbrowns, thawed 4c mont. jack cheese, grated 2c diced ham 7 eggs, beaten 1c milk 1/2t salt 1/2t dry mustard as much pepper as you like
Place the potatoes in a greased 9x13 pan. Layer the cheese over the
potatoes, then the ham on top of the cheese. In a bowl mix the rest of
the ingredients, then pour over top. Bake 350 for 1 hr covered then for
15min uncovered.
***This is my version of the popular
breakfast casserole that calls for bread. I'm not a fan of soggy bread,
as you can see from my english muffin quiche post. Don't leave out the
mustard, it really does make a difference.***
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