Methodist Women Bearing Casseroles: Recipe Friday

This week: Farmers Breakfast Casserole

3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
1/4 cup sliced green onions (2)
4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
1-1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper

Preheat oven to 350F.

Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.

In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

Low fat / cholesterol options: use egg substitutes, low-fat cheese and skim milk + add 2 tablespoons of fat-free sour cream to the egg mixture for creaminess.

Note: I will start to provide heart healthy substitutions for recipes that may need it.

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