Breakfast for dinner - Farmer's Casserole
For recipe, click here.
Quick instructions:
In a greased 8x8 inch baking pan, layer hash browns, 1 c. chopped deli ham, 1/4 c. chopped green onions, and 3/4 c. shredded cheese. Combine can of evaporated milk with eggs (recipe calls for 4, but I like to use 5 or 6), and 1/8 tsp. salt, 1/4 tsp pepper. Pour evenly over hash brown mixture. At this point, you can cover and refrigerate overnight if desired. When ready to bake, uncover and bake at 350 for 1 hour, or until eggs are set in the middle.
*You can make individual casserole cups in a muffin tin - just layer the ingredients in the same order in muffin cups and divide egg mixture between each (only use 4-5 eggs though, or cups will overflow). Bake for 30 minutes instead of 1 hour.
Quick instructions:
In a greased 8x8 inch baking pan, layer hash browns, 1 c. chopped deli ham, 1/4 c. chopped green onions, and 3/4 c. shredded cheese. Combine can of evaporated milk with eggs (recipe calls for 4, but I like to use 5 or 6), and 1/8 tsp. salt, 1/4 tsp pepper. Pour evenly over hash brown mixture. At this point, you can cover and refrigerate overnight if desired. When ready to bake, uncover and bake at 350 for 1 hour, or until eggs are set in the middle.
*You can make individual casserole cups in a muffin tin - just layer the ingredients in the same order in muffin cups and divide egg mixture between each (only use 4-5 eggs though, or cups will overflow). Bake for 30 minutes instead of 1 hour.
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