Hearty Egg Casserole
Norco Ranch/Nucal Foods/Cal-Maine
Foods/Zephyr Egg/Wilcox Farms/
Hillandale Farms/Oakdell Egg Farms/
Hickman’s Family Farms
1 28-ounce package frozen
Southern-style hash brown
potatoes, about 6 cups
1 8-ounce package shredded sharp
Cheddar cheese ( 2 cups)
10 eggs, well beaten
1 cup reduced-fat sour cream
1 cup skim or low-fat milk
2 tablespoons honey Dijon mustard
1 teaspoon salt
1/4 teaspoon ground pepper
Sliced red onion (optional)
Parsley sprig (optional)
Mixed greens (optional)
Preheat oven to 350°F. Evenly coat a 13-by-9-inch ( 3 quart) glass baking dish with
Evenly spread potatoes in the dish. Sprinkle with cheese.
In a large bowl, beat together eggs, sour cream, milk, mustard, salt and pepper until
thoroughly blended. Pour over the potatoes.
Bake until puffed and browned and no visible liquid egg remains, about 45 minutes.
Garnish with onion and parsley. Serve with mixed greens, if desired.
Makes 8 servings.