Friday, September 25, 2009

Hashbrown Breakfast Casserole

I've had several people ask me for this recipe, so it's going to be my first to share.

Hash brown Breakfast Casserole

6 cups frozen shredded hash browns
1/2 c butter, melted
2 c diced, cooked ham
1/4 c finely chopped green bell pepper ~I use frozen~
3 c shredded Colby Jack cheese
4 large eggs, beaten
1 c milk
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 425 deg F

Thaw potatoes and use paper towels to remove excess moisture.

Press potatoes into bottom and up sides of an ungreased 9 x 13 pan; drizzle with melted butter.

Bake @ 425 for 25 minutes, or until lightly browned; cool on for 10 minutes.

Reduce oven temperature to 350 deg. F

Combine ham, cheese and bell pepper; spoon into potato shell.

Whisk together the eggs, milk, salt, and pepper, blending well; pour egg mixture over ham mixture.

Bake @ 350 deg for 30 - 40 minutes, or until set. Let stand 10 minutes before serving.

I bake this in my Pampered Chef Rectangular Baker.  The stoneware cooks the hash-brown crust beautifully and it also keeps the casserole warm  if you are taking it to a group.  The cranberry color also looks very stylish on the table for serving.   

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