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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Ham, Egg & Hashbrown Casserole Recipe

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This recipe for Ham, Egg & Hashbrown Casserole is from The Diliberti Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pkg. (16oz) frozen shredded potatoes
1 stick butter
1/2 C. chopped onions
1/2 C. chopped green pepper
1/2 C. chopped red pepper
1 C. sliced fresh mushrooms
1 1/2 C. shredded Monterey Jack cheese
1 C. cubed ham
6 eggs
1 C. milk
salt & pepper to taste
Directions:
Directions:
Preheat oven to 400º, spread hashbrowns in a greased 9X13 pan. Pour melted butter over the hashbrowns and bake for 25 minutes. If you like the hashbrowns a little crispier, leave in for 10 more minutes. Take out of oven and reduce heat to 350º. In a large bowl, add the eggs, milk, and salt and pepper. Whisk together and then add the remaining ingredients to the egg mixture. Pour mixture over the hashbrowns and bake for 25 minutes at 350º.
Personal Notes:
Personal Notes:
You can add or substitute any vegetable that you like. For the "cubed ham", I have used sliced ham cut up into small pieces.

 

 

 

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