This recipe is from a delightful B&B where Roger and I once stayed. It’s a tasty morning treat, and certainly hearty enough for a man’s appetite. Hope you enjoy it as much as we did. ~ Kathi
2 1/2 cups frozen shredded hash brown potatoes, or Tater Tots
3/4 cup shredded Monterey Jack with (optional) jalapeno peppers
1 pkg. Knorr Leek recipe mix
1 cup chopped fully cooked ham or Canadian bacon (optional)
1/4 cup sliced green onion
4 eggs beaten or 1 cup egg substitute
1 – 12 oz. can evaporated milk (or 1 ½ cups evaporated skim milk)
1/4 tsp. pepper
1/8 tsp. salt
1/2 lb. asparagus or mushrooms, washed and cut into 1″ pieces
4 to 5 tomatoes, coarsely chopped
Spray a 2-quart square baking dish with Pam or other cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle cheese, ham, green onion over all. In a mixing bowl combine eggs, milk, pepper, salt, soup mix. Pour over mixture in baking dish. Sprinkle with Crazy Jane’s salt and/or Mrs. Dash. Cover with foil or plastic wrap and refrigerate overnight. Next morning bake uncovered at 350 for 1/2 hour. Remove from oven; add asparagus or mushrooms and tomatoes. Bake for another ½ hour until golden brown. Let stand 5 minutes before serving.
She and her husband Roger are the parents of four young adults in San Jose, CA. When she’s not dating her husband or hanging out with her puggle Jake, Kathi is speaking at retreats, conferences and women’s events across the US.