Tuesday, November 16, 2010

Breakfast Casserole


We had one house guest, and 6 great people from Montana that were visiting near by. We all wanted to get together, so I decided that Saturday morning I would throw a little brunch to welcome them to our new home, Florida, and get to chat a little over some food.
I didn't take pictures as I should have. We were so busy having a fabulous time that I didn't even think of it. The menu consisted of fruit plates (star fruit, pomegranates, mango, and black seedless grapes), Warm Apple Crisp with Vanilla Ice Cream (see last blog entry), Cinnamon Rolls, and this new Breakfast Casserole Recipe.
I was hunting for brunch recipes online and found two similar recipes on the Taste of Home website. Farmer's Casserole Recipe and Overnight Egg Casserole
I expected an Egg Bake type recipe and didn't know quite what to think when it was more of a Breakfast Hashbrown type recipe. The eggs were more to just hold the casserole together. I can't help but want to mess with a recipe and throw lots of spice, extra cheese, salsa, and jalapenos in it, but because I had guests coming I figured I better somewhat follow a recipe and let people add their own spice. I tend to be a spice addict. After everyone left the brunch I asked Dan if maybe just for us if I should add spice, jalapenos, ect and he told me to leave it alone and let people add their own spice. So that is what I am doing.
I read both recipes and all reviews. I decided to fuse the recipes together, and also take a suggestion or two from the reviews. I doubled the measurements. There are two awesome things about breakfast casserole recipes. 1- Make it ahead the night before and pop it in the oven the next morning for an easy breakfast. 2-Measurements/ingredients are very lenient. Use your imagination, and if you don't have a measuring cup don't be afraid to eyeball it.

Breakfast Casserole
(doubled recipe for 9x13 in pan)

approx 7 cups frozen hashbrowns
2 cups of diced ham
2 cups of shredded cheese....Monterey Jack, Cheddar, Mexi Blend ect
1/2 cup sliced green onion
10ish eggs
1 can evaporated milk (12 oz)
Empty evaporated milk can filled with 1/2 milk and 1/2 sour cream
1/2 tsp pepper


Grease a 9x13 glass baking dish with butter
Put the hashbrowns in it
Throw the ham, cheese, and onions in with the hashbrowns and toss.
In a separate bowl whisk the eggs, both milks, sour cream, salt, and pepper.
Pour the egg mixture over the hashbrown mixture.
Cover and pop in the fridge until morning.

In the morning, take out of fridge and let sit for 30 minutes.
Bake, uncovered, at 350 degrees for 60 minutes or until a knife comes out clean when poked in the center.
Let it sit 10 minutes before serving.
Serve with salsa, hot sauce, and for little kids maybe ketchup.

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