Egg Casserole

On Thanksgiving morning, I tried a recipe I had seen on Pinterest about 100 times. I have to say my only concern looking at the recipe was the hashbrowns. I just didn’t know how it was going to taste. Well, I’m here to tell you that they weren’t horrible, but they weren’t great either. Here’s how to make this dish and what I would do to improve it in the future.

So the first thing to do is mix the following into a bowl and then spread into a 9×13 inch pan sprayed with Pam:

  • 16 oz cubed ham
  • 8 oz shredded cheddar cheese
  • 24 oz frozen hashbrowns
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Pre-egg

Next, wisk 12 egg yolks together in a bowl, add 1 cup milk, 1 teaspoon of sea salt and 1/2 teaspoon of pepper and continue to wisk until done.

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Eggs, milk, salt, and pepper

Then you simply poor the egg mixture over the hasbrowns, ham, and cheese pan!

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Next step is to put it in the oven for an hour and bake at 350 degrees until brown along the edges and bubbling in the middle.

Here is a picture of the finished product, which I must say was good, but not great. My husband and his friend ate it, our daughter picked at it, and I was satisfied, but the next time I make it, I’m making changes.

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Holiday Egg Casserole

So what I would do to improve it in the future is this–

  1. I would only use about 12 oz of hasbrowns instead of 24 oz
  2. I would add veggies, specifically red peppers and/or broccoli
  3. I would decrease the amount of pepper, if not eliminate it altogether

It’s a fabulous dish for large gatherings, particularly holidays. Give it a try and experiment with different meats (pre-cooked bacon, sausage, turkey, chicken) and veggies!! Let me know what you think!

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