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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Here's a quick breakfast casserole you can whip up with ingredients you have on hand. I didn't use reduced-fat sour cream or skim/low-fat milk, but I'll post the recipe as written. I added the onions and parsley with the milk mixture instead of as a garnish. I also used a pepperjack cheese in place of the cheddar and halved the recipe. Feel free to substitute and make what appeals to you. Recipe courtesy of Home Cooking the Costco Way. Ingredients:
cooking spray |
28 ounces frozen hash browns (southern style, about 6 cups) |
8 ounces sharp cheddar cheese, shredded (about 2 cups) |
10 eggs, well beaten |
1 cup reduced-fat sour cream |
1 cup skim milk or 1 cup low-fat milk |
2 tablespoons honey dijon mustard (optional) |
1 teaspoon salt |
1/4 teaspoon ground pepper |
sliced red onion (optional) |
parsley sprig (optional) |
mixed greens (optional) |
Directions:
1. Preheat oven to 350.
2. Evenly coat a 13x9 (3 quart) glass baking dish with cooking spray.
3. Evenly spread potatoes in the baking dish.
4. Sprinkle with cheese.
5. In a large bowl, beat together eggs, sour cream, milk, mustard, salt, and pepper until thoroughly blended.
6. Pour over the potatoes.
7. Bake until puffed and browned and no visible liquid egg remains, about 45 minutes.
8. Garnish with onion and parsley.
9. Serve with mixed greens.
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