A hearty farmer-style breakfast all rolled
into a casserole made with eggs, cheese, ham and hash brown potatoes.
Farmer's Omelette
- 3 cups frozen hash brown potatoes
- 18 large eggs, beaten
- 2 1/3 cups chopped cooked ham
- 1 1/4 cups chopped ripe tomato - divided
use
- 1 cup chopped green bell pepper - divided
use
- 1/3 cup chopped onion
- 1 1/2 cups (6-ounces) shredded cheddar
or Monterey Jack cheese
- Cook potatoes according to package directions;
drain well.
- Combine potatoes, eggs, ham, 1 cup tomato,
3/4 cup bell pepper, and onion in a large blow; stir well. Pour
mixture into a lightly greased 13 x 9 x 2-inch baking dish.
- Bake, uncovered, at 325°F (160°C)
for 40 minutes. Top with remaining 1/4 cup tomato and 1/4 cup
bell pepper. Sprinkle evenly with cheese. Bake an additional
5 minutes or until cheese melts.
Makes 12 servings.
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