Tuesday, November 12, 2013

Breakfast Casserole

13 oz hash brown potatoes, slightly thawed (1/2 of one large package)
1 cup shredded cheese
1/2 pound bacon or sausage, cooked and crumbled
green onions, chopped
5 whole eggs
5 egg whites
Salt and pepper or seasoned salt

Spread the hash browns in the bottom of a greased 9x13 pan.  Sprinkle with seasoned salt.  Spread the cooked sausage or bacon over the potatoes.  Sprinkle evenly with cheese and green onion.  Beat eggs, egg whites, and milk slightly.  Salt and pepper to taste.  Pour egg mixture over casserole.  Bake at 375 for 20-25 minutes or until eggs are set.  Can be made the night before.  Let it sit out while the oven preheats for the dish to warm up before putting it in the oven.

We had this for dinner with fruit.  It was very good - even got David's stamp of approval!  We like ours with a little Mexican Villa hot sauce to spice it up a little.

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