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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (191g) Recipe makes 12 servings |
||
| Calories 302 | ||
| Calories from Fat 176 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 19.6g | 30% | |
| Saturated Fat 8.6g | 43% | |
| Monounsaturated Fat 6.9g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 250mg | 83% | |
| Sodium 590mg | 24% | |
| Potassium 396mg | 11% | |
| Total Carbohydrate 12.5g | 4% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 1.5g | ||
| Protein 19.0g | 38% | |
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SERVES 12 , 1 9x13 inch casserole
Ingredients
- 1/4 cup margarine
- 1 small sweet onion, chopped
- 1 small green pepper, chopped
- 2-3 medium tomatoes, chopped
- 1 (24 ounce) bag frozen hash brown potatoes
- 12 eggs, beaten
- 1/2 lb cubed ham or thin sliced ham or cooked crumbled bacon or sausage
- 3 cups cheddar cheese, shredded
Directions
1
Melt margarine and place in the bottom of 9" by 13" baking pan.2
Spread potatoes (still frozen is okay) in bottom of the pan.3
Sprinkle chopped vegetables over potatoes.4
Add salt and pepper to taste.5
Sprinkle meat over potatoes and vegetables.6
Note: At this point you may continue or casserole may be refrigerated overnight.7
Pour beaten eggs over potatoes.8
Bake at 350 degrees for 45 minutes.9
Remove from oven and sprinkle cheese evenly over top.10
Bake another 5-10 minutes or until cheese is hot and bubbly.11
Remove from oven and let set for approximately 5 minutes.12
Cut into 2.5"-3" squares and serve with a spatula. Enjoy.
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- Course > Breakfast
- Main Ingredient > Eggs/Dairy
- Cuisine > North American
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Occasion > Everyday
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Yia Yia
On Jun 7, 2009
This was good, but not great for us. We didn't think it had enough flavor, like it lacked some seasoning. I did cut it in half for just my husband and I. It fit perfectly into an 8x8 pan and looked and smelled wonderful. It was super easy to put together and I loved the colors with the tomatoes and such. I'll surely make it again, but I think I'll add some seasoning blend, or a little tarragon or something. All in all, we had a nice Sunday brunch, so nothing lost! Thanks for posting this recipe 
From: whtbxrmom
On Jun 2, 2009
We all agreed that this would be great if the hashbrowns would crisp up a little. Next time I may try precooking the hashbrowns a little before putting this together.
From: Robert Francois
On Aug 25, 2002
I have 35 chickens so needless to say i get 2or3 Dozen eggs a day I have been looking for a good recipe to use up some eggs well I found it here this recipe is just wonderful and absolutely delicous hope my spelling isnt to bad Thank-You for such a great recipe
From: BrendaM
On May 21, 2003
Made this for supper tonight exactly as the recipe stated (using sausages), and cutting the recipe in half. It was awesome!! DH loved it and had the leftovers for breakfast this morning. Thanks for sharing Gramma!!
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