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Hashbrown Breakfast Casserole

Yield

12 servings

Combination of ingredients is endless. Use 2 cups of any cheese, 1 1/2 cups meat or veggies. Green onions can be replaced with 1/4 c. shallots. Combinations: - swiss cheese, bacon and green onions - monterey jack cheese, broccoli, white onion - gruyere cheese, roasted red pepper, shallots - feta cheese, fresh spinach, vidalia onion

Ingredients

  • 6 cups frozen hash browns thawed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 stick butter
  • Filling
  • 2 cups mild cheddar cheese shredded
  • 6 eggs beaten
  • 2 cups half and half
  • 1 1/2 cups meat or veggies
  • 6 green onion tops
  • 1/2 teaspoon pepper or hot sauce
  • Salt to taste

How to Make It

  1. Preheat oven In a large bowl, combine all the ingredients for the crust. Turn into a 9x13 greased pan. Use fingers to press hash browns onto the bottom and slightly up the sides of pan to form crust.

  2. Bake 25 minutes.Crust should be crusty. Take out reduce temperature to

  3. Mix filling and pour over crust. Bake 350 for 30 minutes or until lightly golden brown.