Friday, June 24, 2011

Breakfast Casserole

You gotta try this delicious 
Breakfast Casserole
this weekend!


Breakfast Casserole
By Martha McMullin

In a large bowl mix together:
1 small can chopped green chilis
1 large 32 oz bag of shredded hashbrowns
1 Tablespoon dried onion
1 medium container (16 ounces) cottage cheese 
2 cups grated chedder cheese
2 cups cubed ham, cooked bacon, or sausage (pick you favorite, we like sausage)

12 eggs

Preaheat oven to 350 degrees. Combine everything but the eggs in a large bowl and pour mixture into a greased 9x13 pan. (Note: use a little less than the full 32 oz.'s of hash brown)

Beat eggs and pour over the mixture. Mix well. Bake at 350 uncovered for 1 hour or until set and slightly brown on top. 

*This can also be made ahead and frozen (raw) and brought out for guests. When frozen cook for 1 1/2 to 2 hours. 1st hour covered 2nd hour uncovered.

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