Breakfast Casserole

I love breakfast casseroles. Jason says it’s hard to go wrong with chicken; I say it’s hard to go wrong with brunch. Anyway, this is one of my favorite breakfast casserole recipes (both for its ease and for the final yumminess). I haven’t figured out how to make it ahead of time because of the two-step baking, but I would guess if you wanted to leave it in the refrigerator overnight, you could do so after assembling, before baking the second half

1/3 cup melted butter

1 32-ounce bag hashbrowns, thawed (I have used both the shredded kind and the cube kind–both work equally well)

8 ounces shredded cheddar cheese

3 cups diced ham (2 cups is actually plenty; you can also use other kinds of breakfast meat, just cook it first)

8 ounces shredded swiss cheese

2 cups milk

6 eggs, beaten

Preheat oven to 425 degrees. Combine the butter and the hashbrowns and bake in a 9×13 pan for 30 minutes. Let cool. (Yeah, I never think ahead far enough to let it cool. It’s fine to just carry on.) Layer on the cheddar cheese, then ham, then swiss cheese. Combine the milk and eggs and pour over the other ingredients. Bake at 350 degrees for 40 minutes. Let cool 5 minutes before serving.


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