Breakfast Casserole - May. 19, 2008
Posted in Cookbook
Breakfast Casserole
Here’s the recipe in its original form.
2 cups (8 oz) shredded cheddar cheese
3 cartons (4 oz. each) cholesterol-free egg product or 6 large eggs, well-beaten
1 can (12 fluid oz) evaporated milk
1 teaspoon salt
½ teaspoon ground black pepper
1 package (26 oz.) frozen shredded hash brown potatoes
1 medium onion, chopped
1 small green bell pepper, chopped
1 cup diced ham (optional)
Preheat oven to 350ºF. Grease 13x9-inch baking dish.
Combine cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.
Bake for 60 to 65 minutes or until set.
Makes 12 servings.
Breakfast Casserole
Here’s the recipe the way I make it. I really can’t leave well enough alone. 
12 oz. breakfast sausage
8 eggs
1 can (12 fl. oz.) evaporated milk
Salt and pepper to taste
½ teaspoon dried thyme
3 large potatoes, washed and shredded
8 oz. cheddar cheese, shredded
1 green bell pepper, diced
Preheat oven to 350ºF. Grease 13x9-inch baking dish.
Remove sausage from casings. Crumble sausage into small pieces and brown over medium high heat. Drain and set aside.
Beat together eggs, evaporated milk, salt, pepper, and thyme. Add potatoes, cheese, green peppers, and sausage. Mix well. Pour mixture into prepared baking dish.
Bake for 60 to 65 minutes or until set.
Makes 12 servings. The leftovers reheat well and make a great breakfast or lunch the next day.
