Description
A very tasty yet easy breakfast casserole that will impress your overnight guests. AND . . . it can be made ahead!
Ingredients
- 1 package (26 Oz) Frozen Country Style Hash Browns, Thawed
- 1 Medium Onion, Minced, (1 Cup), Divided
- 1 teaspoon Salt
- ¼ teaspoons Ground Black Pepper
- 2 Tablespoons Melted Butter
- 3 cups Half-and-half
- 6 Eggs, Slightly Beaten
- 1 teaspoon Salt
- ¾ teaspoons Fines Herbes Seasoning Blend
- ½ teaspoons Ground Black Pepper
- 3 cups Finely Shredded Colby And Monterey Jack Cheese
- 1 package (10 Oz) Frozen Chopped Spinach, Thawed, Completely Drained
- ½ cups Marinated Sun Dried Tomatoes, Drained, Chopped
Preparation
Press hash browns with paper towels to absorb moisture.
In a large bowl, combine hash browns, 1/2 cup onion, 1 teaspoon salt and 1/4 teaspoon pepper. Press into bottom of buttered 9×13 inch glass baking dish. Brush with melted butter. Bake in a preheated 425 degree F oven until lightly browned around edges (20-25 minutes). When done, remove from the oven and set aside. Lower oven temperature to 350F.
In a large bowl, whisk together half and half, eggs, 1 teaspoon salt, fines herbes and 1/2 teaspoon pepper. Stir in cheese, spinach, remaining 1/2 cup onion and tomatoes. Pour mixture over the potato crust. Bake, uncovered, in a preheated 350 degree F oven until center is set (35-45 minutes). Let stand, covered, 10 minutes; then cut into squares.
Amount: 8-10 servings
TIP:
For a do-ahead, bake and refrigerate crust; combine and refrigerate filling. Remove from refrigerator; pour filling over crust and bake as directed above.
