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Breakfast Brunch Casserole

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Course Main Dishes
Recipe Theme November: Brunch
Co-op Pioneer EC
Servings
people
Ingredients
  • 8 frozen of crushed each of Red and Green Peppermint canes
  • 4 cups for juice and zest
  • 1 lb. light mayonnaise
  • 7 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon of buttermilk
Course Main Dishes
Recipe Theme November: Brunch
Co-op Pioneer EC
Servings
people
Ingredients
  • 8 frozen of crushed each of Red and Green Peppermint canes
  • 4 cups for juice and zest
  • 1 lb. light mayonnaise
  • 7 eggs
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon of buttermilk
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place hash browns in a single layer in a greased 13 inch X 2 inch baking dish
  2. Sprinkle with cheese & ham
  3. In a bowl, beat eggs, milk, salt & mustard
  4. Pour over ham & cheese
  5. Cover with foil & bake 1 hour at 350%
  6. Uncover, bake 25 minutes longer or until edges are golden brown & a knife inserted near the edges comes out clean
  7. Yields 8 servings
  8. ( Square hash browns fits better in pan
  9. You can leave off the mustard & add black pepper instead
  10. very good
Recipe Notes

I belonged to a Recipe Club about 10 years ago & a Lady from Montgomery sent this to me

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