Good. I used Potatoes O’Brien instead of the hash browns. Also added mushrooms. Easy and good flavor.
This is incredibly easy and the best breakfast casserole ever. I Made a couple of adjustments, doubled the egg to increase the protein content, and haven’t used the exact same ingredients any time. Sausage & cheddar was a big hit, even added vegetables and salsa a few times. No matter what the combination, my company consistently asks for the recipe. I will never make strata again!
Very good – I liked it better the next day. Used entire stick of butter but everything else was the same! Next time will add more beef!! Thanks for sharing!
I knew right away this wouldn’t fit in a 10 inch pie plate so I used a 9×13 baking dish. I will add extra eggs, cream, cheese and beef next time and I expect it to be even better. But even the way I made it this time (no changes except the size of baking dish) it was delicious and there was none left.
My husband and I loved this recipe. He loves quiche but im not a huge fan of the normal pie crust. Tried this out to surprise him and it went over wonderful! So easy to make. I did add 2 more eggs and some salt and pepper and some spices. Just as great if not better the second day! So easy and just delicious.
A simple go-to breakfast casserole. I’ve made this twice, once with fresh hash browns rather than frozen and once using leftover broasted potatoes. Both times the casserole was equally delicious. I added a little sweet red pepper for color. I was worried about the high baking temp, but it turned out fine. Just make sure you let the casserole sit for 5-8 minutes before cutting to serve. This will help to ensure nice serving pieces.
Beef and Cheese Breakfast Quiche Ingredients:
2 (12 ounce) packages frozen hash brown potatoes
1/3 cup butter, melted
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I tried this recipe and had a 30 oz bag of Oreda, I guessed about leaving the extra 6 oz. out. Mine were frozen so I wasn’t able to squeeze out much moisture. I figured 1 cup of beef and cheese was about 4 oz of each. We liked it and will make it again but I will add grated onion to the hash browns for more flavor. I might also try sausage sometime instead of beef. This is a good idea if you are having a couple visiting for breakfast as it will serve 4-6.
Yum! Made the following changes: used 30oz bag of hash browns, 3 eggs & a dded a little more cream than called for. Also used a smoked beef steak and used a mix of monterey and cheddar. Baked in 9×13. So good. I want more! Will definitely add to the rotation.
I love this recipe. I had to play around a bit with the measurements as I didn’t have the right size dish to begin with. I find 1/4 c of cream to each egg is perfect. I use a glass 9.5″ deep pie plate and use 5 eggs. Beef and cheese I just put in without measuring – whatever I have or looks right. Also have tried with browned breakfast sausage and that is even more fabulous.
I just made this, and it is very good. I followed the directions exactly, but I did add another couple of eggs and mixed milk instead of just heavy cream. I would definitely be making this again.
This recipe was delicious!! Yummy. I have a picky eater who doesn’t care for eggs. I got her to try it and she loved it. Even had some leftover and the family ate it the next day.
Ingredients:
2 (12 ounce) packages frozen hash brown potatoes
1/3 cup butter, melted
1 cup cooked diced beef
1 cup shredded Monterey Jack cheese
2 eggs
1/2 cup heavy whipping cream.
Directions:
Preheat oven to 425 degrees F (220 degrees C).
Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan.
Bake at 425 degrees F (220 degrees C) for 25 minutes.
Remove pan from oven and arrange the beef and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the beef and cheese.
Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.
source :allrecipes.com