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Thursday, November 17, 2011

Breakfast Casserole

I recently found this recipe for Breakfast Casserole in a magazine, Phyllis Hoffman Celebrate Christmas, that I received in the mail.  I have had other magazines published by her company, Hoffman Media, as well as e-mail newsletters.   She certainly knows how to decorate and celebrate special occasions and holidays.

It's always nice to have a breakfast casserole that you can make the night before and pop into the oven the next morning. Breakfast Casserole will be a welcome change for breakfast or supper during the holidays. 

                                             Breakfast Casserole

3 cups frozen country-style hash browns, thawed
1 1/2 cups shredded Cheddar cheese, divided
1 1/2 cups shredded Monterey Jack cheese, divided
2 cups chopped Canadian bacon
1 cup chopped red bell pepper
1/2 cup chopped green onion
2 cups whole milk
1 cup Bisquick baking mix
1/2 cup sour cream
5 large eggs
1 tsp. salt
1/2 tsp. ground black pepper

Lightly grease a 13 X 9 inch baking dish.  In a large bowl, combine hash browns, 1 cup Cheddar cheese, 1 cup Monterey Jack cheese, Canadian bacon, red bell pepper, and green onion.  Spoon hash brown mixture evenly into prepared baking dish.  In a medium bowl, combine milk, baking mix, sour cream, eggs, salt, and pepper; whisk until smooth.  Pour milk mixture evenly over hash brown mixture in baking dish.  Sprinkle with remaining 1/2 cup Cheddar cheese and 1/2 cup Monterey Jack cheese.  Cover, and refrigerate for 4 hours, or up to overnight. 

When ready to bake, let casserole come to room temperature.  Preheat oven to 350 degrees.  Uncover, and bake for 40 to 45 min. , or until golden brown around the edges and middle is set.  Let stand for 10 to 15 min. before serving.

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