Breakfast Casserole

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Breakfast Casserole

  • 6 eggs, beaten
  • 1 (12-oz) can evaporated milk
  • 1 teaspoon salt
  • 1 (30-oz) pkg. frozen shredded hashbrown potatoes
  • 1 (8-oz) pkg. shredded Cheddar cheese
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 cup diced cooked ham

Whisk eggs, milk and salt in a large bowl.  Add remaining ingredients; mix well.  Pour mixture into a greased 9″ x 13″ baking pan.  Bake, uncovered, at 350 degrees for 60 to 65 minutes, or until eggs are set.

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  1. Pingback: Top 10 Recipes for 2013 | Dixie's Kitchen

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