Hashbrown Breakfast Casserole

For those who don't know me, I'm a little picky when it comes to breakfast casseroles. The texture can't be too rubbery or slimy, and leftovers have to taste somewhat decent after being re-heated. That being said, this casserole is a winner. Thanks to the hashbrowns, the texture of this casserole is more substantial than if I were to go without the hashbrowns.

I firmly believe that potatoes make everything better, and this casserole has further strengthened this belief. For anyone who doesn't enjoy a good potato, I'm very sorry for you, and wish you the greatest success in finding a potato-less alternative.

Ingredients:

• 12 oz. fresh or frozen hashbrowns (about 4 cups)

• 8 oz. ham or breakfast sausage, chopped (about 2 cups)

• 4 oz. cheese, shredded

• 6 eggs (maybe 7, depending on how large your eggs are)

• 1/2 cup milk

• 1/2 tsp salt

• 1/2 tsp pepper

Instructions:

Preheat your oven to 350 degrees.

Add your hashbrowns, ham, and cheese to a bowl. In a separate bowl, whisk the eggs, milk, salt, and pepper until thoroughly combined. Pour this over the hashbrown mixture, then stir everything to combine.

Coat an 8x8 baking dish with cooking spray, then pour mixture in. Bake in oven for 1 hour, uncovered. When the casserole comes out of the oven, it should be set at the center and the edges should be a golden brown. Serve hot. Enjoy!