This a tasty breakfast casserole that will feed about 8 people.
Ingredients:
- 30 ounce package of frozen hash brown potatoes
- 1/2 cup butter, melted
- 1 (10-ounce) can cream of chicken soup
- 1 pint sour cream
- 1/2 cup scallions/green onions
- 1/2 cup cilantro (optional)
- 1 or 2 jalapeno peppers seeded and chopped (optional)
- 2 cups cheddar cheese, grated
- 7 ounces ham, farmer's sausage or other breakfast meat, chopped into bite size pieces
- 8 eggs beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
Directions:
- Preheat oven to 350 degrees.
- Prepare an 11 x 14 baking dish with cooking spray.
- Mix all the ingredients together adding the hash browns last and place in prepared pan.
- Bake for 45 minutes or until cooked through.
- Your baking time could take up to 70 minutes depending on the type of pan you use.
- Check the casserole initially at 45 minutes and continue cooking till cooked through.
I love breakfast meals anytime of the day. This looks like one I will have to try. Looks delicious
ReplyDeleteI make a similar recipe each year for Christmas morning and add in green and red peppers.I make my the night before and pop in the oven in the morning.
ReplyDeleteThat looks so very delicious. We just couldn't eat that for breakfast. We're not used to such food in the morning in The Netherlands.
ReplyDeleteWe could eat it for lunch though ; )
Have a wonderful day and thank you.
This is a nice change from the bread based breakfast casseroles. Thanks, Ellen
ReplyDeleteOH YUM...to beat the heat I got out really early to plant flowers I bought yesterday in hopes we might have rain tonight to make them happy. I didnt' eat breakfast and that is looking really good.
ReplyDeleteCan you have a low fat version??
ReplyDeleteMany recipes can be tweaked to make them lower in fat. You could use low fat sour cream, low fat cream of chicken soup, low fat cheese, use egg whites instead of whole eggs, use a lower fat meat, etc...
DeleteI make a similar version of this receipe and it goes over very well. We like to eat it for lunch or supper also. I often use leftover baked potatoes and shred them instead of the store bought hash browns. I prefer this since we grow our own potatoes.
ReplyDeleteI am curious to know the delicious looking bread beside the casserole. Did you serve english muffin or is that raisan toast? It looks very yummy!
ReplyDeleteThose are raisin and cinnamon english muffins...
DeleteThis look delicious - I too love breakfast/brunch casserole recipes like this and agree with Bev - nice change from the bread based ones - thanks!
ReplyDeleteI am making this for supper tonight - and I agree with Bev, a nice change from the bread based ones.
ReplyDeleteEllen this is looking pretty delish right now.. I think its raisin toast ,,yummm yumm !!! I love breakfast/brunch items too-- thanks
ReplyDeleteLike the lady from the Netherlands - I couldn't face that for breakfast at all - this recipe is a lunch time meal! I think I will stick with my homemade granola or toast :)
ReplyDeleteWhen in the Guondong Province, several hotel's served a breakfast of greasy noodles, boiled cabbage, boiled peanuts and tea. As usual, I was hungry and grateful for it. The world is a fun place.
DeleteI always get a kick out of the term "canadian bacon". What does that mean?
ReplyDeleteI was waiting for a Canadian to comment on our U.S. Canadian Bacon title. The only difference I can tell is the nice round slices that fit good on round muffins for Eggs Benedict and the fact it costs a little more. :0)
DeleteI'm a Canuck. It looks like back bacon to me. So it's actually a different cut of meat than bacon. Ellen is right though, back bacon is used in eggs benedict or egg sandwiches quite a bit.
DeleteJust made this night for this morning breaky....we had a garage sale and this fed the troops. OMG! so good, still talking about it. I used cream of potato soup and left over ham ( what I had on hand ), cut the sour cream in half. Added a small can of mild green chilies, yellow peppers, celery and aged cheddar. Baked at 340F for 60 minutes and it came out perfect. Can't wait to try with spicy sauage.
ReplyDeleteGreat recipe, thank you.
Love your tweaks anonymous. These kinds of recipes are so good because you can add and delete according to your tastes!
DeleteCan you make this the night before and just take out of fridge and bake in the morning?
ReplyDeleteI think it's safe to try doing that. I can't say for sure because I haven't done it but I can't see why you couldn't.
DeleteThis is exactly the recipe I was looking for to serve Christmas morning - I have seen people ask if they can make it ahead of time and I am wondering if you have tried that yet.
ReplyDeleteI haven't made it ahead of time yet, sorry. If you try it I would mix it all up and then add the hash browns in the morning...
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