Breakfast Casserole
2 bags of frozen hashbrowns/potatoe mix
1 onion
2 cans of green chilies
1 pound of cooked and drained ham, bacon, or sausage
6 eggs
1 cup milk
Cheddar Cheese
How to make
Cook meat and drain the remaining oil, set aside. Cook hashbrowns and diced onions as directed on package. Layer the hashbrowns and onion mix on the bottom of a greased 9x13 casserole dish. Salt and pepper the hashbrowns. Whip the eggs and milk with a fork. Add the chilies and pour egg mixture over the hashbrowns. Top with shredded cheese until covered the way you like.
Bake at 350˚ for 30 minutes or until bubbling and firm.
Posts
If you want your hashbrowns more crispy, Aunt Sue will cook those in the cassrole dish for 30 mins first.
ReplyDeleteThat is how I like them too. Extra Crispy!
ReplyDeleteI found this to be really dry, I only used 1 bag of hash browns (32 oz) and I omitted the green chiles.
ReplyDelete