breakfast casseroleThis 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.

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