Breakfast for Supper night....

My sister in law ran a Bed and Breakfast for awhile in Ogden and this is one of our favorite casseroles she would make when we would visit. I am going to try making it in the Crock pot, will let you know how that will work :)

Farmer's Casserole
3 cups hash browns (I use the Southern style frozen)
3/4 cup shredded Monterrey Jack cheese (or use your favorite shredded cheese)
1 cup diced ham (again you can use your favorite breakfast meat, tonight I am using the real bacon bits you can find near the salad dressings. The flavor of bacon without all the fat. If you want to use sausage, I suggest you brown and drain it well before adding to the recipe)
1/4 cup chopped onion
4 eggs
1 can evaporated milk (don't happen to have this so will be using skim milk from the gallon)
Salt and pepper to taste


Place the potatoes in an 8 inch square baking dis. Sprinkle with cheese, your choice of meat, and onion. Beat eggs, milk, salt, and pepper. Pour over potatoes, cover, and refrigerate over night *. Remove from refrigerator for 30 minutes before baking. Bake uncovered at 350 degrees for 55 to 60 minutes or until a knife comes out clean.


As I said I am going to try this in the crock pot, looked on the web site (Crock Pots) and there was a brunch recipe that said to cook it for 1 1/2-2 hours on high. Since I am putting it together this morning, I will probably shoot for the 2-2 1/2 hours on high. If it looks like it is cooking to fast, I will turn it down to low part way through. We will be doing pancakes with this casserole but also good with Grand's biscuits (why re-invent the wheel when these are as good as home made :)


*I have put this together in the morning and just refrigerated it during the day and baked it for supper and it was fine.