August 11, 2008

Ham, hashbrown, & egg casserole

1 lb. sharp cheese
2 c. chopped ham
1 c. frozen hash browns
1 tsp. salt
8 eggs
3 c. milk

One of the endless variations on the egg casseroles that are the backbone for church potluck breakfasts. Make it ahead, then bake it first thing in the morning, and then it's off.

Do-ahead recipe: assemble the night before, bake on the morning of.

Grate cheese.

Spray a 9x13 rectangular baking pan with nonstick spray. Layer potatoes, ham, and cheese in casserole pan. Start with potatoes, end with cheese.

In a blender, beat eggs, milk, and salt. Pour over layered potatoes ham and cheese. If you're preparing the night before, refrigerate here.

On the "morning of" bake at 350°F for 1 hour, until eggs are set and top is a little golden brown

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