This morning I made this breakfast casserole for a back-to-school brunch at a friend's house. I forgot to take my photo until the casserole was nearly gone- but my friend Angela insisted it would only demonstrate how much everyone loved it. This is one of my handful of go-to breakfast recipes. It's always a favorite.
Recipe: (Printable Recipe Here)
1 package of frozen hash browns
1/2 C melted butter
Diced ham (I like the packages of pre-diced ham, just for convenience sake)
1 C shredded pepperjack cheese
8 eggs
2 C half and half
1 tsp salt
Basil
Preheat oven to 350 degrees. Place hash browns in a 9x13 baking dish and pour melted butter on top. Bake potatoes for 20 minutes.
Remove potatoes from oven and cover with ham and cheese. In a small bowl, whisk together eggs, half and half, and salt. Poor mixture over potatoes. Sprinkle with basil (to taste). Bake for 30 minutes.
* As you see in this picture, the corners of the casserole should be moderately spongy looking. The bottom will contain some liquid from the butter and half and half, but it helps keep the casserole moist. As long as your eggs are cooked you're set.
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