OVERNIGHT EGG CASSEROLE
This recipe is adapted from a Taste of Home recipe. Loved the use of the shredded hash browns instead of bread in the dish. Makes serving breakfast for a crowd a true delight. The O'brien style potatoes have onions and bell peppers added to them.
Provided by PaulaG
Categories < 4 Hours
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Spray an 8-inch square baking dish with non-stick cooking spray.
- Layer the hash browns, ham and cheeses.
- In a large bowl, whisk together the eggs, egg substitute, milk, pepper and Dijon mustard; pour over the casserole, cover and refrigerate overnight.
- Remove the casserole from the refrigerator 30 minutes before baking; preheat oven to 350 degrees.
- Uncover the casserole and bake for 1 hour or until a knife inserted near the center comes out clean.
- Allow to stand for 5 to 10 minutes before cutting into squares; serve with salsa on top.
Nutrition Facts : Calories 259.4, Fat 12.4, SaturatedFat 6, Cholesterol 108, Sodium 208.8, Carbohydrate 20.8, Fiber 1.3, Sugar 0.3, Protein 16.3
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