A simple breakfast casserole that even fourth graders will eat. AND it is made the night before!
Ingredients:
- 4 lbs frozen loose pack hash brown potatoes (or 1 large carton of reconstituted dry hash browns)
- 25 eggs (If doubling – cut back on the eggs)
- 1/2 gal milk (maybe a little less – takes too long to cook)
- 1 1/2 gal jack or cheddar cheese (or a combo)
- 3 quarts diced ham or bacon (optional)
- Diced chilies (optional)
Directions:
- Preheat oven 425°.
- Coat 18x26x2 pan with Vegelene.
- Spread potatoes in pan.
- Put in oven for about 25 minutes to brown slightly.
- combine eggs and milk and pour over the potatoes.
- Top with bacon, ham, chilies if desired.
- Spread with cheese.
- Store in walk-in over night.
- Bake at 350° for 45 – 60 minutes until knife comes out clean.
- Cool slightly before cutting – 30 minutes works.
- Serve with salsa and sour cream.
Serves: 50 – if they are young Girl Scouts.
Source: Camp Scherman. Girl Scout Council of Orange County
