Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Breakfast casserole egg and cheese bake with a hash brown crust.
Heat oven to 375°F. Press potatoes onto bottom and up sides of greased 9-inch pie plate. Bake 10 minutes.
Combine half & half, eggs and pepper in medium bowl; beat until well mixed. Stir in ham, 2 tablespoons green onions and 2 tablespoons bell pepper. Sprinkle half of cheese over potatoes. Pour egg mixture over cheese.
Bake 35-40 minutes or until knife inserted in center comes out clean. Top with remaining cheese, green onions and bell pepper. Let stand 10 minutes before serving.
Dietary Fiber: 1g
Made this recipe tonight for dinner. We loved it. I've made this type of dish before, but not with the potato crust. I did not have frozen hash browns so I made my own. For those of you who find the crust bland, I have a suggestion. After lining the pan with the potatoes, I sprinkled with salt, pepper, garlic powder, and a little onion powder. Then I brushed them with melted bacon grease. Great flavor. Also added some mozzarella cheese to the casserole and also topped it with it.
I made this recipe and was a big hit at Thanksgiving Breakfast at work. After reading prior comments about the potatoes being blah, I sprinkled with season salt and pinch of garlic salt, also didn't add pepper,used sweet onion chopped instead of green and cumberland ham cooked/cubes the whole package. I did cook the potatoes longer to make them more crunchy.You can also substitute bacon or proscitto for ham. This would also be delicious.
I made this with leftover ham and potatoes I had from Christmas. I made home-made hash browns, Added diced onion and cheese in the egg mixture. Overall it was very good. Next time I will put a little extra cheese and salt.
We used to have breakfast day once a month where I worked. I found this recipe and thought I'd give it a try because it was different. It was an instant success-I was told to bring it on all other breakfast days ;- Vegetarian version was requested, so I added spinach and mushrooms. I also made a sausage version. This is an easy recipe to change and prepare to suit your needs and is truly delicious.
Very bland, even with the addition of salt to the potatoes and extra cheese.
What an easy recipe for a quick Sunday breakfast / brunch. Instead of ham and green peppers try cooked sausage, dill weed and dried onion pieces. This is a very versatile recipe which can be modified to many creative possibilities. Experiment and create a wonderful dish!Enjoy.
I love to use up leftover ham with this recipe. My husband and I really enjoy this recipe. I like to brown the potatoes a little more before adding the filling. Otherwise, very yummy. Definitely a keeper!
This is an easy breakfast recipe that I have used for the last two Christmas brunches along with a fabulous grannie smith apple french toast. We have a couple of people who really don't like the tast of eggs on their own but there is so much in here (the ham, peppers, green onions)that even they love this. I agree with others that the potatoes are a bit bland...but its just a crust. If you wanted to make the hash browns a little more interesting- you could put some onions/peppers in there with them.
I WOULD GIVE THIS ANOTHER TRY. FOUND THE CRUST BLAND OR SOMETHING. IT NEEDED MORE SEASONING OR SOMETHING
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/925
© 2014 Land O'Lakes, Inc.
I’m something of a traditionalist. My family tends to gravitate toward the same desserts every year for our holiday celebrations – sugar cookies, something pumpkin, and something with chocolate…but this year, I was feeling like trying something new. Enter Cranberry Pavlova. This recipe is part of our 2014 Holiday Brochure, and I was in love at first bite.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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