Saturday, July 12, 2008

Breakfast Casserole

Another breakfast recipe I have to try!

Breakfast Casserole

1 1/2 lb hash browns; frozen
1 lb bacon or sausage
3 eggs
2 oz Velveeta
2 oz cheddar; shredded
1 can cream of potato soup
salt and pepper

Cook the hash browns with the onion till crisp. Fry the meat. Mix in a
13 X 9 pan. Add the cheeses, soup, beaten eggs, salt and pepper. Bake at 350 for 30 to 50 minutes.

The comments on this one say that 6-8 eggs works better than just three. And I'm guessing cream of mushroom soup could be used if that was what you had on hand.


Teresa Cordero Cordell said...

Excellent breakfast casserole. Think I'll try it Sunday morning. Good site Michelle.

Audrey said...

My recipe is a bit different but we love the hashbrown casserole. We make it at least once a month or so.