Farmers Breakfast Casserole |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Woweee....This is Goooooood!!!! Ingredients:
2 1/2 cups frozen shredded hash brown potatoes, or tater tots |
3/4 cups shredded monterey jack with (optional) jalapeno peppers |
1 pkg. knorr's leek soup mix |
1 cup chopped fully cooked ham or canadian bacon (optional) |
1/4 cup sliced green onion |
4 beaten eggs or 1 cup egg substitute |
1 - 12 oz. can evaporated milk (or 1 1/2 cup evaporated skim milk) |
1/4 tsp. pepper |
1/8 tsp. salt |
1/2 lb. asparagus or mushrooms, washed and cut into 1 pieces |
4 to 5 tomatoes, coarsely chopped |
Directions:
1. Spray a 2-quart square baking dish with Pam.
2. Arrange potatoes evenly in the bottom of the dish.
3. Sprinkle cheese, ham, green onion over all. In a mixing bowl combine eggs, milk, pepper, salt, soup mix.
4. Pour over mixture in baking dish. Sprinkle Lightly with Salt and Pepper. Cover with foil or plastic wrap and refrigerate overnight.
5. Take out in the morning and bake uncovered at 350 for 1/2 hour.
6. Remove from oven; add asparagus or mushrooms and tomatoes. Bake for another 1/2 hour until golden brown.
7. Let stand 5 minutes before serving.
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