Recipe adapted from former innkeeper Lynn Stephens' Mini Egg Casserole
Printable recipe courtesy Inn Cuisine
Yield: Serves 6-8 when presented with fresh fruit, oatmeal, breakfast meats, and/or breakfast bread(s).
Spray your favorite 13x9x2" or 11x9x3" casserole dish with non-stick cooking spray and preheat oven to 350 degrees F. Begin by layering casserole dish with Simply Potatoes® Shredded Hash Browns, then top with onion, red and green peppers, mushrooms, ham, and cheese; sprinkle layers with salt and pepper if desired. In a mixing bowl, whisk eggs, milk, ground mustard and Cavender's together until thoroughly combined. Pour egg mixture over the top of veggies and hash browns layered in casserole dish. If desired, press layers down to soak up more of the egg mixture, and gently break up top of casserole using fork tines if casserole looks too compacted.
Place casserole in the center of a preheated 350 degree F oven and bake for approximately 35-45 minutes, depending on accuracy of your oven (begin checking at 30 minutes, then every 5-10 minutes thereafter until casserole is done). To judge doneness, casserole should be set around edges and a knife inserted near the middle should come out clean. Remove from oven, allow to cool just slightly, then cut into squares of desired size and serve warm.
For a real treat (with a bit of kick), try topping this Veggie, Egg and Hash Brown Casserole with "Slap Ya Mama" Cajun Seasoning---delish!