Description
This recipe is adapted from a taste of home recipe. Loved the use of the shredded hash browns instead of bread in the dish. Makes serving breakfast for a crowd a true delight. The o'brien style potatoes have onions and bell peppers added to them.
Ingredients
- Frozen Hash Brown Potatoes
- Cooked Ham
- Monterey Jack Cheese
- Cheddar Cheese
- Eggs
- Egg Substitute
- Evaporated Milk
- Pepper
- Dijon Mustard
- Salsa
Instructions
- Spray an 8-inch square baking dish with non-stick cooking spray
- Layer the hash browns, ham and cheeses
- In a large bowl, whisk together the eggs, egg substitute, milk, pepper and dijon mustard
- Pour over the casserole, cover and refrigerate overnight
- Remove the casserole from the refrigerator 30 minutes before baking
- Preheat oven to 350 degrees
- Uncover the casserole and bake for 1 hour or until a knife inserted near the center comes out clean
- Allow to stand for 5 to 10 minutes before cutting into squares
- Serve with salsa on top