Potato Egg Casserole.

Sharing big breakfasts with lots of happy people are the reason why I love to cook. I made a variation of this (closely following a recipe) and had to improvise a second time…where I came up with this!

 

10 large eggs

2 c milk

2 c shredded cheese (cheddar, mozzarella, Parmesan, or a mixture of any cheese)

1 tbsp mustard

1/2 bag (~14 oz) Ore Ida hashbrowns, O’Brien style (with peppers and onions)

1 tsp season salt

1/4 tsp pepper

6 slices whole wheat bread, torn into 1/2″ cubes

 

Using a butter wrapper or cooking spray, grease a 13×9″ pan. Spread frozen hashbrowns in bottom of pan and bake at 350 degrees for 10 minutes. Meanwhile, in a large mixing bowl, whisk together eggs, milk, cheese, and seasonings. Pour egg mixture over potatoes and top with torn bread. Bake in the 350 degree oven for 45-60 minutes or until eggs are set. Serve immediately with fresh cut fruit.

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