Hearty Egg Casserole
Moark LLC/Nucal Foods/
Cal-Maine Foods/Zephyr Egg/Wilcox
Farms/Hillandale Farms/Oakdell Egg
Farms/Hickman’s Family Farms
Cooking spray
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
(optional)
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 cooking spray.
Evenly spread potatoes in the baking 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.
