BREAKFAST IN THE GARDEN

We are so looking forward to a summer visit from The Divine Miss M and grandson Luke! School will be over in just a few days and it's time to get the suitcases out, swimsuits packed and head for Texas! Maine Grandma has a few treats up her sleeve to entertain in style! Breakfast in the garden is certainly on the list. The first cup of coffee with the birds chirping and the sun rising is a beautiful way to start the morning! This divine breakfast casserole can be prepared the day before and then just popped in the oven the next morning! Perhaps this may convince them to stay a little longer!

Farmer's Breakfast Casserole

 

 

 

 

3 cups frozen O’Brien hash brown potatoes 3/4 cup shredded pepper jack cheese 1 cup cooked ham, diced 1/4 cup chopped green onions

4 eggs, beaten 1 (12 fluid ounce) can evaporated milk 1/4 teaspoon ground black pepper 1/8 teaspoon salt

 

	Preheat oven to 350 degrees F. Grease a 2 quart baking dish.
	Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepper jack cheese, ham, and green onions.
	In a medium bowl, mix the eggs, evaporated milk, pepper, and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight.
	Bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

 

"There is no snooze button on a cat who wants breakfast."

~Author Unknown