Tuesday, October 20, 2009

Best Breakfast Casserole EVER.

I made this twice this past weekend! Once for a little get together with friends...and then again on Sunday morning for a brunch with my family...it was THAT good. :) Enjoy!

1 large bag of frozen hashbrowns (with or without onion and peppers), thawed
1/2 cube of butter, melted

Spray 9x13 pan, spread THAWED hashbrowns in pan. Pour butter over top of hashbrowns. Salt & Pepper to taste. Bake at 425 for 25 minutes. (This can be done the night before and you can refrigerate hashbrowns after cooking them and then continue with the recipe the next day.....or you can do it all at once.)

Mix 8 oz. shredded Cheddar Cheese & 8 oz. Pepper Jack Cheese (THIS is the secret ingredient.....YUM!)

Spread cheeses over the top of hashbrowns.

Choose ham, bacon (cooked and crumbled) or sausage (cooked) - desired amount - spread over cheese layer. (Or leave a part without the meat for your vegetarian husband... :)

Mix 5 eggs & 1 C. milk - pour over entire casserole. Salt & Pepper to taste. Bake at 375 degrees for 30-40 minutes.

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