This is an awesome dish to make on holiday mornings or relaxing weekends. I prefer it with sausage, but my husband likes the ham. Sometimes, if we have all the ingredients, I will make this into a meaty casserole and put both the sausage and the ham in here. It’s really good with mushrooms, onions, green peppers, just about any veggie that you have in your fridge can be tossed in here to boost the flavor. Check out what they are saying about this recipe over at The Girl Who Ate Everything:
“What a great idea! This would be perfect to take to a brunch.”
I have taken this to a brunch before, and it always is a huge crowd pleaser!
1 (4 ounce) can Ro-Tel chopped green chilis
1 large bag of Ore-Ida shredded hashbrowns ( I use just shy of 32 oz bag), thawed enough to stir
1 Tablespoon dried onion
1 medium container (16 ounces) cottage cheese
2 cups grated Sargento cheddar cheese
2 cups cubed ham or cooked sausage (pick you favorite, we like sausage)
Preheat oven to 350 degrees. Combine everything but the eggs in a large bowl and pour mixture into a greased 9×13 pan.
Beat eggs and pour over the mixture. Bake at 350 uncovered for 1 hour or until set and slightly brown on top. It can be refrigerated overnight before cooking in the morning. Serves 16.
*This can also be made ahead and frozen (raw) and brought out for guests. When frozen cook for 1½ to 2 hours. 1st hour covered 2nd hour uncovered.
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Quick Tip: Try it with spicy ground sausage and pepper jack cheese.
Thanks again to The Girl Who Ate Everything for this lip-smackingly good recipe.