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Breakfast Hash Brown Casserole

Thank you to Bernice Quigley for this recipe!

Ingredients

3 Tablespoons butter
1 Tablespoon oil
6 cups frozen shredded hash browns
2 1/4 cups whole milk
8 large eggs
1/2 teaspoon black pepper
2 sausage links
2 strips bacon
1/2 cup chopped ham
1 1/2 cups grated cheddar

1 Tablespoon finely sliced chives

Preheat the oven to 350 degrees F.

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Melt the butter and oil in a large frying pan. Add the hash browns and sauté until soft, about 5 minutes.

Microwave the sausage and bacon until done, about 2 minutes. Blot grease, then chop bacon, sausage, and ham in small pieces.

In a large mixing bowl, combine the milk, eggs, and pepper and briskly blend.

To assemble, spread hash browns evenly at the bottom of the buttered dish. Add the cooked meat as the second layer. Then add the milk and egg mixture.

Sprinkle shredded cheese on top.

Save a few tablespoons of cheese for the last 10 minutes of baking, so you can have a fresh topping of melted cheese.

Sprinkle chives over cheese as a garnish.

Bake the casserole, uncovered for 30-40 minutes or until puffed and golden brown.

Serves 6-8

After it has cooled, cut into serving size pieces, place in microwaveable bowl, cover, and freeze for a quick breakfast.

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