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Loaded Breakfast Casserole

  • Hannah Whitaker

    Ingredients 3 cups frozen shredded has brown potatoes 1 cup diced ham chunks ¾ cup shredded Pepper Jack cheese or you can use cheddar ¼ cup chopped green onions 4 eggs beaten 1½ cups milk (I use whole) ⅛ salt ⅛ black pepper Directions Instructions To make the night before simply Coat a 9 x 13 baking dish with cooking spray. Arrange the hash browns evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions. In a bowl mix eggs, milk, salt and pepper. Pour egg mixture over the potato mixture. Cover with foil and place in the fridge overnight. The next day, bake the casserole in a 350 degree oven uncovered for 50 to 55 minutes or until a knife inserted in the center comes out clean. If you prepare the casserole and are cooking it the same day, bake for 40 to 45 minutes.

  • Bakers Joy

    Thanks for sharing this! Looks fantastic.

  • Sarah Kenny

    Looks delish but I think I'd bake the hash browns first so the It's crispy. Or Hannah, do you know if they come out crispy on the bottom?

  • Suzanne Davis

    I made a version for Christmas and I think baking them first would be a great idea. They were pretty soft.

  • Sarah Kenny

    Sounds good! I've made a version of this in a muffin pan and baked then first and it turned out great. :)

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