Farmer's Breakfast Casserole

 We like this breakfast casserole from Better Homes and Gardens New Plaid Cookbook with pepper jack cheese and ham for a nice wakeup.  The proportions are just right, and the casserole bakes up in the exact time.  It’s a good brunch or lunch dish too, served with a fresh fruit salad and hot biscuits.  Make it ahead and pop it in the oven while your house guests get dressed in the morning. My husband suggested sprinkling some salt and pepper on the potato layer before continuing with the dish.  If you want to double this dish, 2 casseroles bake a little quicker than a larger dish.                    

Farmer's Casserole

  3             Cups  Hash Browns, Frozen – shredded  (9 ounces)

     3/4      Cup  Pepper Jack Cheese-- shredded  or Cheddar (3 ounces)

  1             Cup  Ham -- diced, or Breakfast Sausages, or Canadian bacon

     1/4      Cup  Green Onions -- sliced

  4             Large  Eggs -- beaten

  1 1/2      Cups  Milk -- or 12 oz evaporated milk

     1/8      Teaspoon  Salt

                  Dash  Black Pepper

Preheat oven to 350°.  Coat a 2 quart square baking dish with nonstick cooking spray.  Arrange hash brown potatoes evenly in the dish.

Sprinkle with cheese, meat and onions.

In a medium bowl, combine eggs, milk, salt and pepper.  Pour egg mixture over layers in dish.

Bake, uncovered for 40-45 minutes or until a knife inserted in the center comes out clean.  Let stand 5 minutes before serving.

For 12, double ingredients and bake in a 13 x 9" baking dish for 45-66 minutes.

Make Ahead:  Prepare as directed; up to baking, then cover and chill up to 24 hours.  Bake uncovered, for 50-55 minutes.

6 Servings

Per Serving: 215 Calories; 8g Fat (35.0% calories from fat); 12g Protein; 23g Carbohydrate; 2g Dietary Fiber; 162mg Cholesterol; 441mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 1 Fat.