I was introduced to a wonderful recipe after marrying Taylor. It’s a breakfast casserole made with crescent rolls, eggs, cheese, ham, and seasonings. It’s absolutely delicious and a favorite for breakfast or dinner. I came across this recipe on Pinterest and because it was very similar to the breakfast casserole, I just had to make it!
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| Ingredients: Hashbrowns (shredded, no pictured), mild cheddar cheese (shredded), eggs, veg. oil, parsley, salt & pepper, bacon or ham (or both). |
Preheat oven to 450.
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| Thaw hashbrowns. I used a little over half the bag. |
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| Add veg. oil (2 tsp.) salt and pepper (1 tsp.) and 1/3 c. of cheese. |
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| Heavily coat a muffin pan. Place hashbrowns in pan, make sure the middles are hollow. Cook for about 15 minutes. |
Once hashbrown mix is done cooking, turn oven down to 350.
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| Then drop an egg into each hash brown “hole”. I did half with a whole egg just dropped in and the other half scrambled. Top with bacon/ham (again did half and half), cheese, and then parsley/seasonings. It should look similar to above. Cook for another 20-25 minutes. Eggs still might be slightly runny, but that’s ok. |
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| Take a fork and slide around the edges and lift out. |
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| Enjoy! The ones on the left are the scrambled ones. IMO, they turned out much better! I liked the ham over the bacon as well. Overall, a tasty dinner and very easy and quick to whip together! |
Run For Your Life 