Hashbrown Breakfast Casserole
To make the crust
- 6 cups hashbrown potatoes, thawed (I use Ore Ida brand, the shredded variety)
- 1 tsp salt
- 1/2 tsp pepper
- 1 stick butter, melted
Preheat oven to 450 degrees. In a large bowl, combine all the ingredients for the crust. Turn into a
9 x 13-inch greased pan. Use your fingers to press hashbrowns onto the bottom and slightly up the sides of the pan to form a crust. Bake about 25 minutes. You want the crust to be very crispy but watch it so it doesn't burn. Take out then reduce oven temperature to 350 degrees.
To make the filling
- 2 cups mild cheddar cheese, shredded
- 6 eggs, beaten
- 2 cups half and half
- 1-1/2 cups meat (try any combo of ham, bacon or sausage)
- 6 green onion tops (discard most of the white. It's too strong.)
- 1/2 tsp pepper
Mix together and pour over crust. Bake at 350 degrees for 30 minutes or until lightly golden brown. Great served with fruit and muffins.
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