Browsing "Breakfast"
May 19, 2016 - Breakfast, Eggs    Comments Off on Easy Breakfast Casserole

Easy Breakfast Casserole

Easy Breakfast Casserole
 
Ingredients
  • 24 oz. frozen hash browns (about 8 cups)
  • 16 oz. cubed ham
  • 8 oz. sharp cheddar cheese, shredded
  • 12 large eggs
  • 1 cup milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • cooking spray
Instructions
  1. Preheat oven to 350 degrees.
  2. Add the frozen potatoes, ham, and cheese to a large bowl.
  3. Toss to combine.
  4. Pour the mixture into a 9 x 13 baking dish that has been sprayed with cooking spray.
  5. In a large bowl, whisk the eggs with the milk, salt, and pepper.
  6. Pour the egg mixture over the hash brown mixture.
  7. Pat everything down with the back of a wooden spoon.
  8. Bake for one hour - the center should be set and the edges should be golden brown.

 

May 18, 2016 - Breakfast, Eggs    Comments Off on Idaho Sunrise

Idaho Sunrise

Idaho Sunrise
 
Ingredients
  • 1 bag Frozen Hash Browns
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 2 tbs Oil
  • 12 Eggs
  • ⅓ cup Shredded Cheese
  • Bacon
Instructions
  1. Take a bag of thawed hash browns, mix in 2 tsp salt, 1 tsp fresh ground black pepper, 2 tbs oil and about ⅓ c shredded cheddar cheese.
  2. Put then in a well greased muffin tin, and make a well in the center.
  3. Bake at 425°F for 15-18 minutes, cover with foil if the edges appear to be getting too brown.
  4. Lower the oven to 350°F.
  5. Crack a medium egg into each "nest" and top with bacon bits and cheese.
  6. Bake for about 13-16 minutes.
  7. Gentle slide a knife along the edges, and gently pull up with a fork.

 

May 14, 2016 - Breakfast, Crockpot    Comments Off on Breakfast Casserole

Breakfast Casserole

Breakfast Casserole
 
Ingredients
  • 1 (30 oz) package frozen shredded hash brown potatoes
  • ½ lb ground sausage, browned and drained
  • 1 lb bacon, cooked and chopped
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 12 eggs
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon sugar
Instructions
  1. Grease a large slow cooker with cooking spray or butter.
  2. Layer half the hash browns in the bottom of the slow cooker.
  3. Top with half the sausage, bacon, and cheese.
  4. Repeat layers with the remaining ingredients.
  5. Whisk together eggs, milk, salt, pepper, and sugar.
  6. Pour egg mixture over hash brown and cheese layers.
  7. Cook on low for 8 hours on low or 4 hours on high.