Thursday, December 11, 2008

Breakfast Casserole

So, in keeping with a simple Christmas, I am going to make a breakfast casserole for the extended family. The problem is, I have no clue who to do this.

Please help! Post your favorite breakfast casserole recipe.

We are avoiding, due to allergies: fish, seafood, chicken, turkey, all edible birds, and pear.

1 comment:

Lisa said...

Hi Angi! I have a casserole in the fridge that I hope to have for dinner. I'll let you know how it turns out!

Here is Sarah S's recipe that is quite good ... not sure if she'd get on here to post or not!

Farmer's Casserole
> 3 cups frozen shredded hash brown potatoes
> 3/4 cup shredded Montery Jack cheese with jalapeno
> peppers
> 1/4 cup sliced green onions
> 4 beaten eggs
> 1 1/2 cups milk or one 12- ounce can evaporated milk
> 1/8 teaspoon salt
> 1/8 teaspoon black pepper
> 1. Coat a 2 quart square baking pan with butter or
> margarine. Arrange potatoes evenly in bottom. Sprinkle
> with cheese and green onions.
> 2. In a bowl combine eggs, milk, salt, pepper. Pour
> egg mixture over potato mixture.
> 3. Bake, uncovered, in a 350 degree oven for 40-45
> minutes or until a knife inserted near the middle
> comes out clean. Let stand for 5 minutes before
> serving.