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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 9 |
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Loved the use of the shredded hash browns instead of bread in the dish. Makes serving breakfast for a crowd a true delight. The O'brien style potatoes have onions and bell peppers added to them. Ingredients:
4 cups frozen hash brown potatoes, thawed (o'brien style) |
1 cup cubed cooked ham |
1/2 cup shredded monterey jack cheese |
1/2 cup shredded cheddar cheese |
3 eggs |
3/4 cup egg substitute |
1 (12 ounce) can evaporated milk |
1/4 teaspoon pepper |
1 teaspoon dijon mustard |
salsa |
Directions:
1. Spray an 8-inch square baking dish with non-stick cooking spray.
2. Layer the hash browns, ham and cheeses.
3. In a large bowl, whisk together the eggs, egg substitute, milk, pepper and Dijon mustard; pour over the casserole, cover and refrigerate overnight.
4. Remove the casserole from the refrigerator 30 minutes before baking; preheat oven to 350 degrees.
5. Uncover the casserole and bake for 1 hour or until a knife inserted near the center comes out clean.
6. Allow to stand for 5 to 10 minutes before cutting into squares; serve with salsa on top.
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