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Egg, Potato and Cheese Casserole

This is a really great hearty breakfast or brunch dish. You can vary it by mixing cheeses (such as cheddar and Colby, or mozzarella and pepper jack, and add other items such as green onions and red pepper!
Recipe chef is Unknown in Inn at Riverbend, Pearisburg, VA
Recipe courtesy of Inn at Riverbend
Prep Time : 20 minutes
Cook Time : 45 minutes
Yield : 8-10
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Ingredients
Ingredients
  • Cooking Spray
  • 1 cup milk
  • 1 28oz package frozen Southern Style hash brown
  • 2 tablespoons honey Dijon mustard
  • 1 teaspoon salt
  • 8oz shredded sharp Cheddar cheese
  • 1/4 teaspoon ground pepper
  • 10 eggs, well beaten
  • Sliced red onion
  • 1 cup reduced fat sour cream
  • Parsley sprigs

Preparation
Preparation
1. Preheat oven to 350 degrees. Evenly coat a 13 x 9 inch glass baking dish with cooking spray.
2. Evenly spread potatoes in the baking dish. Sprinkle with cheese.
3. In a large bowl, beat together eggs, sour cream, milk, mustard, salt and pepper. Pour over potatoes.
4. Bake until puffed and browned and no visible liquid egg remains, about 45 minutes.
5. Garnish with onion and parsley.