- 7 pans 13x9 pans
- 7 lbs hashbrowns
- 7 lbs bacon or sausage, crumbled
- 7 lbs ham
- 3.5 each bell pepper, diced
- 3.5 each onions, diced
- 7 cup cheddar cheese, shredded
- 63 beaten eggs
- 3.5 tablespoons dry mustard
- 3.5 teaspoons salt and pepper
- 7 onuces parmesan, freshly grated
ingredients
directions
1. Grease well 9x13 inch pans. |
2. Prepare Meat: Sausage: cook over medium heat until done, stirring to crumble, drain. Bacon; place on baking sheet in oven at 4oo degree for 17-20 minutes, remove, drain on paper towel, crumble. Ham; cut into cubes. (Can be ham/bacon which is gluten free or ham/sausage) |
3. Saute onions until translucent and green peppers for a few minutes. |
4. Pour 1 pound hash browns into each pan. Combine all other ingredients and pour over hash browns. Refrigerate covered, overnight. |
5. Bake 350 degree for 1 hour. Cool for 10 minutes and slice each pan into 8 pieces. |
6. NOTE: Can pre-cook the hash browns first to create crunchy bottom. Layer hash browns, dot with some butter and bake at 425 for 20 minutes. Then add other ingredients. Can add any sort of vegetables (peppers, mushrooms, onions, tomatoes, spinach, etc). Can try reducing cheddar cheese and adding other kinds like swiss, pepperjack, ricotta, goat, etc. Freshly grated parmesan cheese on the top adds a nice touch. If you prefer a creamy filling, try adding sour cream or cream of chicken soup. |
Keywords
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