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.
2 comments:
Excellent breakfast casserole. Think I'll try it Sunday morning. Good site Michelle.
My recipe is a bit different but we love the hashbrown casserole. We make it at least once a month or so.
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