Farmer’s Breakfast Casserole

Holidays such as Mother’s Day often mean a houseful of guests, and usually it’s no small chore for a cook to feed all of those hungry mouths.

Breakfast can be especially challenging, so it’s nice if some prep work can be done the night before for easy-morning service.

Here’s a  straightforward breakfast casserole easy enough for family but tasty enough for a gathering. This version is from Maryana Vollstedt’s “The Big Book of Breakfast” (Chronicle, 2003). Balance out its richness with a fruit salad, or even a small stack of leafy greens.

Farmer’s Breakfast Casserole
3 cups frozen cubed hash brown potatoes, slightly thawed
½ cup grated pepper Jack cheese
1/3 cup grated Cheddar or Monterey Jack cheese
1 cup cubed cooked ham
6 to 8 green onions, including some tender green tops, sliced
4 large eggs
1½ cups milk
¼ teaspoon salt
Freshly ground pepper
Fresh strawberries for garnish
Preheat oven to 350 degrees. In an 8-by-8-inch lightly sprayed or oiled baking dish, arrange a layer of hash browns, grated pepper Jack and Cheddar, ham, and green onions.
In a medium bowl, whisk together eggs, milk, salt, and pepper to taste. Pour egg mixture over potato mixture. Bake, uncovered, until center is set, about 50 minutes. Let stand for 10 minutes. Cut into squares and serve garnished with strawberries.
Yield: Serves 4.