Breakfast Casserole

Crystal ~


This is an excellent casserole to make the night before, or for an easy dinner night. It is quick and easy to assemble. It’s like a big ole omelet. Just layer all the ingredients in the casserole dish and cover with foil and refrigerate. Next morning, remove foil and pop it in the oven. It also keeps for 2-3 days in the frig after it is cooked. Serve it up with a plate of sausage links, bacon, toast and fruit. You can also change the main ingredients to anything you like....cooked crumbled sausage, Canadian bacon, mushrooms, more cheese. All delicious!

pinch tips: How to Cook Scrambled Eggs





10 Min


1 Hr




4 cups frozen shredded hash brown potatoes
1 cup shredded monterey jack and cheddar cheese
1 cup diced fully cooked ham
1/2 cup chopped green bell pepper
¼ to ½ cup sliced green onions or yellow onion
6 eggs, beaten
1 (12 ounce) can evaporated milk, (reg., skim, or non-fat)
¼ teaspoon pepper
½ teaspoon salt

Directions Step-By-Step

Grease a 2 quart glass baking dish.
Arrange potatoes evenly in bottom of the dish. Sprinkle the cheese, ham, green pepper and green onion over the potatoes.
In a bowl whisk together eggs, evaporated milk, pepper and salt; mix well. Pour egg mixture over potato mixture.
Baked uncovered in a 350-degree oven for 55-60 minutes or until center appears set. Let stand 5 minutes before serving. Serve with a side dish of toast, biscuits, bacon, or sausage, if desired.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Eggs
Regional Style: American
Other Tag: Quick & Easy