Hash Browns Breakfast Casserole |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
|
Ingredients:
2 (24 ounce) packages frozen hash browns, thawed |
1/2 cup melted butter |
12 ounces jalapeno pepper cheese, shredded |
12 ounces swiss cheese, shredded |
12 -16 ounces cooked ham, diced |
8 eggs |
1 1/4 cups milk |
1 teaspoon seasoning salt |
Directions:
1. Grease 9x13-inch glass baking dish.
2. Thaw hash browns on paper towels on cookie sheet in oven at very low temperature, until defrosted.
3. If you leave them in the oven for a while, they will dry out pretty well.
4. Otherwise, press between layers of paper towels to get out excess moisture.
5. Turn oven heat up to 450°.
6. Press dry hash browns into 9x13-inch dish, including up sides, to form a solid crust.
7. Brush with melted butter-brush top edges, too.
8. Bake at 450° for 25 minutes.
9. Remove crust from oven and fill with layers of cheese and ham.
10. Beat milk with eggs and seasoned salt.
11. Pour over cheese and ham.
12. Reduce oven to 350° and bake 40 minutes, or until knife inserted in center comes out clean.
13. Slice into squares and serve warm.
|
|