Farmer's Breakfast Bake
Breakfast casseroles are perfect for holiday entertaining. They are hearty crowdpleasers that can be made ahead of time so you’re not trapped in the kitchen instead of enjoying your guests.
Farmer’s Breakfast Bake
30 oz. frozen hashbrowns (shredded or cubed)
1 1/2 c. colby-jack cheese, shredded
6 oz. ham, diced
2 c. milk
1/2 tsp. salt
1/4 tsp. black pepper
2 scallions, sliced
Preheat oven to 350 degrees.
Spray 9x13” casserole pan with non-stick cooking spray.
Spread frozen hashbrowns in pan.
Sprinkle ham over hashbrowns.
Sprinkle cheese over ham.
In a separate bowl, whisk together eggs, milk, salt and pepper; pour over hashbrowns, ham and cheese.
Sprinkle sliced scallions on top.
Bake, uncovered, 35-40 minutes or until eggs are set.
Tip: Make 1-2 days ahead and keep it unbaked and covered in the fridge until needed. Let stand at room temperature for 30 minutes before putting in the hot oven.
Make it your own: This versatile, make-ahead recipe can be made with just about any ingredients you have on hand. Swap the ham and scallions for smoked sausage and diced bell peppers. Or, add a Mexican flair and use cooked chorizo and serve with your favorite picante sauce and sour cream.