Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.
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Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
With breakfast being my favorite meal, I was excited to give this recipe a try. The dish turned out wonderfully and I would just as quickly serve it at a party as I would add it into my weekly meal prep rotation. The slices were delicious freshly baked and great warmed up as leftovers, making for a quick and tasty breakfast before work.
The edges of the dish came out crisped to perfection and the flavor was phenomenal. I absolutely loved the ham and cheese and recommend trying it just as the recipe says at least once, but next time I will add in some peppers and onion to make it like a western omelet. Whether you’re doing the August Back to School Brunch or just looking for a quick meal that will last all week, this dish will be a hit with the whole family.
Makes 8 servings
Preparation Time: 20 Minutes
Cooking Time: 1 Hour
Cost: $15
Ingredients:
*24 ounces frozen hash browns
*16 ounces cubed honey ham
*8 ounces sharp cheddar cheese, shredded
*12 large eggs
*1 cup whole milk
*1 teaspoon salt
*1/2 teaspoon ground black pepper
Preparation:
*Preheat oven to 350F.
*Add the frozen potatoes, ham and cheese to a large bowl, toss to combine.
*Pour the mixture into a 9 x 13 inch baking dish that has been sprayed with cooking spray.
*In a large bowl, whisk the eggs with the milk, salt and pepper.
*Pour the egg mixture over the hash brown mixture. Pat everything down with the back of a
wooden spoon.
*Bake for one hour, uncovered. The center should be set and the edges should be golden brown.
Recipe and Taste Tester - Alina Gersib