- This topic has 1 reply, 2 voices, and was last updated May 2, 2010 at 7:50 pm by .
- March 16, 2010 at 9:27 pm #280037
make this on the weekend and if you have any leftover, you can have it during the week…
30-oz bag frozen Southern Style hash browns (or 32-oz bag shredded), thawed
salt and pepper
3 cups shredded Cheddar cheese, divided
2 to 3 tbs butter
12-oz thinly sliced Canadian bacon
1 1/2 cups chopped onion
1 green bell pepper, chopped
1 yellow or red bell pepper, chopped
1 cup sliced mushrooms
2 tomatoes, sliced, optional
12 large eggs
2 1/2 cup milk
1/2 tsp salt
1/4 tsp pepper
Spread thawed hash browns in a deep 11×14-inch lasagna/roasting pan.
Season generously with salt and pepper. Sprinkle half of the cheese over the potato layer. In a large skillet, lightly brown the Canadian bacon slices in 2 tablespoons of butter.
Set aside. In the same skillet saute the onion, peppers, and mushrooms until tender. Add a little more butter, as necessary.
Spoon vegetable mixture over the cheese layer. Top with sliced tomatoes, if using. Arrange slices of Canadian bacon over the vegetables, overlapping if necessary.
Top with remaining cheese. In a medium bowl, whisk eggs with 1/2 tsp salt, 1/4 tsp pepper, and the milk. Pour over the casserole.
Using a spatula, gently press all over to soak with egg mixture. Let stand for 15 minutes. Meanwhile, heat oven to 350°.
Bake casserole for 35 to 45 minutes, until set. Cool slightly before slicing. Serves 10 to 12.
- May 2, 2010 at 1:45 pm #428021
wow, that sounds fantastic! I must give it a try!!
- May 2, 2010 at 7:50 pm #428019
it’s very nummy! let me know if you like it;-)
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