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Cheesy Overnight Hashbrown Breakfast Casserole



Ingredients
  •     1 package (30 oz) frozen shredded hashbrowns
  •     1/2 cup (1 stick) melted butter
  •     salt and pepper
  •     1 and 1/2 cups (packed) Monterey Jack cheese, shredded
  •     1 and 1/2 cups (packed) cheddar cheese, shredded
  •     1 and 1/2 to 2 cups black forest ham*, cut into bite-size pieces
  •     8 large eggs
  •     1 and 1/3 cups evaporated milk OR cream
  •     1 teaspoon seasoned salt
  •     1/2 teaspoon kosher salt
  •     1/2 teaspoon pepper
  •     1/4 teaspoon dry mustard powder (optional)
  •     1/4 teaspoon onion powder (optional)


Instructions

  1. Preheat your oven to 400 degrees F. 
  2. Spray a 9x13 inch pan with nonstick spray, or grease with butter.
  3. Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
  4. Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even. 
  5. Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.  
  6. Remove the casserole and reduce the oven temperature to 350.

For Full Instructions, You Can Go Here : https://thefoodcharlatan.com

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