Description:

Breakfast Casserole

Source:

Carol Welte

Serves/Makes:8

Ingredients

• 6 cups (1425 ml) frozen hashbrown potatoes
• 2 cups (475 ml) cooked, diced ham
• 2 cups (475 ml) shredded cheese (any)
• 7 oz (196 grm). roasted red peppers, drained, chopped
• 4-1/2 oz (126 grm). sliced mushrooms, drained
• 6 large eggs
• 1/3 cup (80 ml) milk
• 1 cup (225 ml) cottage cheese
• 1/4 tsp (1 ml). pepper

Preparation

• Spray 13 x 9 x 2 inch baking dish with vegetable spray.
• Sprinkle 3 cups (700 ml) potatoes evenly in baking dish.
• Layer with ham, shredded cheese, peppers and mushrooms.
• Sprinkle remaining potatoes over mushrooms.
• Beat eggs, milk, cottage cheese & pepper till blended.
• Pour egg mixture over potatoes.
• Cover and refrigerate overnight.
• Remove from refrigerator and let sit for 1 hour.
• Bake uncovered at 350 degrees (175 C.) for 1 hour or until set in center.

Comments