EASY

BREAKFAST HASHBROWN CASSEROLE

This Breakfast Hashbrown Casserole combines salty ham, creamy eggs, and fresh vegetables to create a perfect meal to energize your body for a busy day.

 INGREDIENTS

Crust – 1 20-ounce package shredded hash browns, fresh or thawed – ¼ cup egg substitute or 1 egg beaten Topping – 1 ¾ cup egg substitute or 7 eggs beaten – ½ cup milk – ¼ teaspoon salt – ¼ teaspoon pepper – 1 tablespoon butter – 1 cup chopped mushrooms optional – ½ cup red pepper chopped (optional) – ½ cup green pepper chopped (optional) – 3 green onions about ½ cup (optional) – 1 cup ham chopped (optional) – 1 ½ cups cheddar cheese shredded

Heat oven to 450ºF. Spray 9x13 pan with nonstick cooking spray.

Combine potatoes and 1 egg, mix well. Spread mixture into 9 inch pie pan and pat down firmly to create a crust. Bake for 10 minutes until edges start to crisp.

Whisk together eggs, milk, salt and pepper; set aside.

In a large non-stick fry pan on medium high heat, melt butter. Add mushrooms, red and green peppers, and onion (if using) and saute for 2 - 3 minutes or until slightly soft.

Added ham and cook 1 minute. Add eggs and cooked scrambled eggs until set. Spread egg/veggie mixture over potato crust. Top with shredded cheese.

Return to oven and bake 10 - 15 minutes or until cheese is melted and starting to crisp.

MORE DELICIOUS RECIPES

HASH BROWN CASSEROLE

QUICK QUICHE LORRAINE

MEAT LOVERS MINI QUICHE

HUNGRY FOR MORE?

FOLLOW US