Justin has been talking about egg casserole with hashbrowns lately. So I found a simple recipe on All Recipes and tried it last night. He really liked it. I didn’t have any…I don’t care for sausage or hashbrowns that much. It was super simple to make, though. And could be prepped ahead. So it’s going in my recipe file:) I did a half recipe and put it in an 8″ square pan. It would probably be good with some sauted onion mixed in. And I might cut down slightly on the hashbrowns next time. Seemed like there were a lot of potatoes compared to egg and meat. Maybe it’s just me, though. I like an egg casserole to be more “eggy” than this was.
**I made this again (1/2 recipe) and used 6 eggs and a little less hashbrown. Worked very well. But it probably needs and extra 10 min. in the oven.
**Edited 12/5/10 – I am updating this a bit to match the way we eat now – following NT.
Hashbrown Egg Bake
2 cups hashbrowns
1/2 lb. bacon, cooked and crumbled (or cooked sausage or ham) (be sure they are nitrite/nitrate free)
1 cup shredded cheddar cheese
1 cup milk
Combine hashbrowns, meat, 1/2 cup cheese and seasoning. Put in greased 8″ square pan. Beat eggs and milk. Pour on top. Bake at 350 for 1 hour. Top with 1/2 cup cheese. Bake 3-5 min. longer.
For a 9×13 dish double the recipe.