Click to print recipeIt's always so nice to have a hearty - but quick - breakfast ready to pop into the oven during the holidays. Your guests will love this, just add a glass of OJ, V8 or tomato juice along with a cup of tea or coffee and you've just been crowned Queen of the Kitchen! Make this the night ahead so all you have to do is set the breakfast table and bake - well, take the credit for a lovely mean, too☺
1 bag (32 ounces), shredded hash brown potatoes
2 cups (about 8 oz.) cooked ham, cut into 1/2-inch pieces
1 can (12 fluid ounces) evaporated milk
1 can (10 ounces) cream of mushroom soup
1 tablespoon Dijon or yellow mustard
1/2 to 1 teaspoon ground black pepper
1 pkg. (10 ounces) frozen chopped spinach, thawed, squeezed of moisture
1 cup (4 ounces) shredded Swiss cheese
Directions PREHEAT oven to 375º F. Grease 2 1/2- to 3-quart casserole dish.
Combine potatoes, ham, evaporated milk, soup, mustard and pepper in large bowl. Pour half of potato mixture into prepared baking dish. Sprinkle with spinach and top top with remaining potato mixture. Sprinkle with cheese.
Bake for 40 to 45 minutes or until heated through and lightly browned. Cool for 10 minutes before serving.
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