Shelly's Recipe

VEGGIE, EGG AND HASH BROWN CASSEROLE

Category: Breakfast Casseroles

1 package (20 oz bag) refrigerated Shredded Hash Browns
1 medium onion, peeled and chopped
1 medium green pepper, deseeded and chopped
1 medium red pepper, deseeded and chopped
6 oz button mushrooms, sliced
6 oz cooked ham, chopped into bite-size pieces
2 cups shredded cheese, any combination Cheddar, Monterey Jack, Provolone, Colby (or other cheese of your preference)
8 extra large eggs
2/3 cup milk
1/2 tsp each ground mustard and Cavenders Greek Seasoning or Cajun seasoning
Salt and fresh ground black pepper to taste

Spray your favorite 13×9x2 inch casserole dish with non-stick cooking spray and preheat oven to 350 degrees. Begin by layering casserole dish with hash browns, then top with onion, red and green peppers, mushrooms, ham, and cheese, sprinkle layers with salt and pepper if desired. In a mixing bowl, whisk eggs, milk, ground mustard and Cavenders together until thoroughly combined. Pour egg mixture over the top of veggies and hash browns layered in casserole dish. If desired, press layers down to soak up more of the egg mixture, and gently break up top of casserole using fork tines if casserole looks too compacted.

Bake for approximately 35-45 minutes, depending on accuracy of your oven (begin checking at 30 minutes, then every 5-10 minutes thereafter until casserole is done). To judge doneness, casserole should be set around edges and a knife inserted near the middle should come out clean. Remove from oven, allow to cool just slightly, then cut into squares of desired size and serve warm.

Yield: Serves 6-8 when presented with fresh fruit, oatmeal, breakfast meats, and/or breakfast bread(s).