Hashbrown Breakfast Casserole

Posted by: admin in: ● November 14, 2010

Assemble this casserole the night before and stick in the over in the morning before serving.


2 lb. package of frozen hash brown potatoes
2 cups evaporated milk
1 large green pepper, chopped
1 large onion, chopped
1 jalapeno pepper, chopped (with seeds if you like spice!)
1 tbsp. fresh chopped dill
10 eggs, beaten
2 cups grated colby jack or cheddar jack cheese (or any sharp cheese of your choice)

Heat over to 350F.

Saute onions, jalapeno and green peppers and set aside. In large bowl, beat eggs then add evaporated milk. Add the hashbrowns and saute mixture to the egg mixture. Add half of the cheese and chopped dill and combine well, stirring with wooden spoon until well mixed. Season generously with salt & pepper. Pour entire mixture into a 9×13″ baking dish coated with non-stick olive oil spray. Sprinkle with remaining 1 cup of cheese.

Bake at 350 for 55-60 minutes. Serve warm. Enjoy!

Write Comment


Facebook Activity

Facebook Feed