Breakfast Casserole Supreme


1/2 stick margarine
1 small sweet onion, chopped
1 small green pepper, chopped
2-3 medium tomatoes, chopped
1 24-ounce bag frozen hash brown potatoes
12 eggs, beaten
1/2 to 1 pound cubed ham
3 cups Cheddar cheese, shredded


Melt margarine and place in bottom of 9 x 13 baking pan Spread potatoes (still frozen is okay) in bottom of pan Sprinkle chopped vegetables over potatoes Add salt and pepper to taste Sprinkle meat over potatoes and vegetables At this point you may continue or casserole may be refrigerated overnight Pour beaten eggs over potatoes Bake at 350 for 45 minutes Remove from oven and sprinkle cheese evenly over top Bake another 5-10 minutes or until cheese is hot and bubbly Remove from oven and let set for approximately 5 minutes. Cut into 2 1/2 - 3 inch squares and serve with spatula. You will find this recipe very forgiving and flexible. Change it to suit your taste. Guests love it. Served along with sticky buns, it makes a breakfast that will stay with guests throughout their busy day of antiquing, hiking or the like.

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