Breakfast Casserole
The Recipe Critic
- 24 oz frozen, shredded hashbrowns
- salt and pepper
- 12 eggs
- 2 c half and half
- 1 tsp salt
- 1 1/2 c grated cheddar cheese
- 1 1/2 c grated pepper jack cheese
- 2 c ham, sausage, bacon or combination
Grease 13x9 inch pan with two tablespoons of softened butter. Add hashbrowns. Season with salt and pepper. In a large bowl, whisk together the remaining ingredients. Pour into pan and mix with hashbrowns to combine. Crack black pepper over the top. Cover with foil. Refrigerate for at least two hours or overnight. Bake at 350 for 90 minutes. Let cool for at least ten before cutting.
Cuts and freezes beautifully.
Yield: 12 squares