Good morning Breakfast Buddies– We have a group at church called MOPS (Mothers of Preschoolers). I obviously do not fall into that category!! But lucky for me, there is also a older mentor mom at each table. So I get to hang out with all those fun moms and their adorable kids on Tuesdays.
We start off each get-together with breakfast (a highlight for us all)– and last week I brought along these eggs and potatoes all baked up together. Delicious! And happily, you throw it all together the night before and in the morning, just pop it into the oven!
FARMER EGG & POTATO BREAKFAST
6 cups frozen hash browns*
1 1/2 cup grated cheddar
2 cups ham, cut to small bits
1/2 cup green onion, sliced (about 4)
8 eggs
3 cups whole milk
1 tsp. salt
1/2 tsp. freshly ground pepper
Make this ahead the night before you want to cook it up for breakfast.
Spray a 9″x 13″ baking dish with cooking spray. Spread the hash browns on the bottom of the dish. Then layer on the cheddar, ham and green onion.
In a mixing bowl, whisk the eggs until they are blended. Then whisk in the milk, salt and pepper. Pour the egg mixture over the ingredients in the baking dish.
Cover it with foil and set it into the fridge overnight. The next morning, let the dish sit out for 30 minutes and then take off the foil and bake up the whole thing at 350 degrees for 60 to 65 minutes. Enjoy!
*Use the shredded hash browns, not the chunky kind!
The Thankful Heart 