Breakfast Casserole

Abby made Breakfast Casserole for this month.  Here is her recipe:

Breakfast Casserole

8 frozen hash brown patties (or you can used frozen shredded hash browns and make as thick or thin of a layer of potatoes in the pan as you wish – I prefer this method so I can make a thinner layer of potatoes)

4 cups shredded cheddar cheese (I prefer to use cheddar jack)

1 lb cooked cubed ham (I change the meat based on what I want – I use cooked bacon, sausage, bacon and ham)

7 eggs

1 cup milk

½ t salt

½ t ground mustard

In a 9x13 pan, spray the pan generously with a non-stick cooking spray. Layer the hash browns, then cheese, and then meat.  In a bowl, mix the eggs, milk, salt, and ground mustard. Pour over the layers and cover with aluminum foil.  Bake at 350 degrees for 1 hour.  Uncover and bake another 15 minutes until golden brown or knife inserted comes out clean.

To save time in the morning, I layer the hash browns, cheese and meat in the pan, cover, and place in freezer the night before. Then in the morning while the oven is preheating, I mix the eggs, milk, and seasonings and pour over the potato/cheese/meat layers. 

Baking bacon in the oven: Place bacon slices side by side in a single layer on a large cookie sheet or cake pan and bake at 400 degrees for 12-18 minutes depending on the thickness of the bacon and desired crispiness.