Friday, July 15, 2011

Hash Brown Breakfast Casserole

6-8 servings

1 (2#) pkg. frozen hash brown potatoes, thawed
1/3 cup butter, melted
1 (4 oz.) pkg. shredded sharp Cheddar cheese
1 (4 oz.) pkg. shredded Swiss cheese
1 (6 oz.) can ham (or equivalent), optional
2 eggs
1/4 tsp. seasoned salt
1 Tbsp. minced red peppers

Blot thawed potatoes with paper towels to remove excess moisture.  Press potatoes into a greased 10" quiche dish to form crust.  Spread butter over the top.  Bake at 425 degrees for 25 minutes.  Fill crust with layers of cheeses and ham.  Combine remaining ingredients.  Beat well and pour over the cheese and ham.  Bake at 350 degrees for 30-40 minutes or until a knife comes out clean.

Notes: This casserole can be prepared the night before and baked in the morning.  It's great for taking along (frozen) on vacations or for baking on Christmas morning!

When I make this recipe, I use a 9 x 13" baking pan and increase two ingredients, using 4 eggs and 1/2 tsp. of seasoned salt.  It also takes a little longer to bake this way.  Just be sure not to overbake it.

If you have leftovers, you can microwave just one serving on a plate for a quick high protein breakfast in the morning.