HOPPELPOPPEL-FARMER’S BREAKFAST

FARMER'S CASSEROLE (hoppelpoppel)

COURSE: BREAKFAST CUISINE: AMERICAN KEYWORD: BREAKFAST, CASSEROLE, FARMER'S PREP TIME: 20 MINUTES COOK TIME: 50 MINUTES TOTAL TIME: 1 HOUR 10 MINUTES SERVINGS: 12 SERVINGS 

Just a great breakfast casserole, and it's super easy to make!

INGREDIENTS

• 6 cups frozen, shredded hash brown potatoes
• 1 1/2 cups shredded Jalapeno Monterey Jack Cheese (can sub cheddar or Swiss)
• 2 cups diced, cooked ham (or Canadian bacon)
• 1/2 cup sliced green onions
• 8 large eggs, beaten (or 2 cups egg substitute)
• Two 12-ounce cans evaporated milk (can use whole, 2% or fat free)
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper

INSTRUCTIONS

1. Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.
2. At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350°F. Bake, uncovered, for 45 to 55 minutes or until center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 55 to 60 minutes.

RECIPE NOTES

• Add tabasco for a bit of a kick.
• Serve with a good dollop of sour cream.